Scrambled Egg Burritos

2 large eggs, or equivalent egg substitute
1 tablespoon 1% low-fat milk
1 teaspoon chopped fresh cilantro
1/8 teaspoon kosher salt
Dash of coarsely ground black pepper
Cooking spray
1/2 teaspoon butter
4 tablespoons reduced-fat shredded cheddar cheese, divided
2 (8-inch) fat-free flour tortillas, heated
4 tablespoons chopped seeded tomato, divided
2 tablespoons bottled chunky salsa, divided

Whisk the first 5 ingredients (through pepper) in a medium bowl.
Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.
Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.
Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.

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