Breakfast burrito

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½ T olive oil
1 eggs or 3 egg whites
½ T low-fat milk
Small plum tomato, chopped
1 oz shredded, reduced-fat or low-fat cheddar cheese
1 6-inch whole-wheat tortilla
1 T salsa
¼ avocado, diced or 1 T guacamole
Fat-free or light sour cream, optional

Beat egg with milk and diced tomatoes, cook over medium heat, scramble until done; add shredded cheese towards the end. Place eggs and cheese over warmed tortilla. Add salsa and avocado and fold tortilla to hold it all together. Serve with dollop of sour cream (optional).

Provided by Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle. Visit nu-train for more tips and tricks and sign up for her monthly newsletter.

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Breakfast burrito - WRIC Richmond News and Weather -

Breakfast burrito

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