Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble.
—CHRISTINE SCHENHER EXETER, CA
START TO FINISH: 15 MIN. • MAKES: 2 SERVINGS
4 egg whites
2 eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa
1. In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.
2. Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.