Chorizo and Bell Pepper Breakfast Burritos
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Serves: 4
 
Ingredients
  • 1 tsp olive oil
  • ½ green bell pepper, finely diced
  • 6 oz chorizo
  • 8 eggs
  • ¼ cup skim milk
  • ¼ tsp salt and black pepper, to taste
  • ½ cup (2 oz) 2% shredded cheddar cheese
  • 4 high-fiber, burrito-sized tortillas
Instructions
  1. Heat olive oil in a small skillet over medium-high heat. Once hot, add the diced green pepper and saute 3-4 minutes or until softened. Add the chorizo and cook 5-7 minutes, breaking up the meat using a wooden spoon. Once meat is cooked through; transfer to a fine mesh strainer and drain off any excess oil.
  2. Meanwhile, whisk to combine the eggs, milk, salt, and pepper in a medium bowl.
  3. Carefully wipe the hot skillet used to cook the chorizo of any excess grease and return to a medium flame. Once hot, add the eggs and scramble for 3-4 minutes or until no longer runny. Fold in cheese, as well as the chorizo and pepper mixture. Fold to combine.
  4. Spoon ¼ of the egg mixture into each of 4 burrito-sized tortillas. Fold one side over the top (away from your body), fold in both sides (right/left) and roll the burrito, firmly packing in the contents. Cut burrito in half and serve immediately.
Notes
The burrito-sized tortillas I used were Smart & Delicious from La Tortilla Factory - they were 100 calories each.
Nutrition Information
Serving size: 1 burrito Calories: 412 Fat: 25.0 Carbohydrates: 21.0 Sugar: 2.3 Sodium: 874 Fiber: 12.3 Protein: 33.3 Cholesterol: 399
Recipe by Prevention RD at https://preventionrd.com/2014/06/chorizo-and-bell-pepper-breakfast-burritos/