My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to eggs with additional egg whites, we created a dish that is both satisfying and light.
—WENDY G. BALL BATTLE CREEK, MI
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
1/2 pound bulk lean turkey breakfast sausage
3 large eggs
4 large egg whites
1 tablespoon olive oil
2 cups chopped fresh spinach
2 plum tomatoes, seeded and chopped
1 garlic clove, minced
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches), warmed
Salsa, optional
1. In a large nonstick skillet coated with cooking spray, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles. Remove from pan.
2. In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary.
3. In a skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir for 2-3 minutes or until the spinach is wilted. Stir in sausage and eggs; heat through. Sprinkle mixture with pepper.
4. To serve, spoon 2/3 cup filling across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.
Per 1 burrito without salsa: 258 cal., 10g fat (2g sat. fat), 134mg chol., 596mg sod., 24g carb. (1g sugars, 4g fiber), 20g pro.
Diabetic Exchanges: 2 medium-fat meat, 1 1/2 starch, 1/2 fat.