Egg And Tomato Burrito Recipes

EGG AND TOMATO BURRITO

Egg and Tomato Burrito image

Cook the egg in the microwave for an easy Egg and Tomato Burrito! No fuss, no muss, but all the flavor with this Egg and Tomato Burrito.

Provided by My Food and Family

Categories Breakfast Eggs

Time 5m

Yield Makes 1 serving, one burrito.

Number Of Ingredients 5

Ingredients

1 egg
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 flour tortilla (6 inch)
2 Tbsp. chopped tomatoes

Steps:

Spray small microwaveable bowl with cooking spray. Add egg, cream cheese spread and milk. Beat lightly with fork. Microwave on HIGH 1 min. or just until egg is set.
Spoon onto tortilla; top with tomatoes.
Fold in opposite sides of tortilla, then roll up starting at bottom. Serve warm.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 210 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.9149 g, Sugar 0 g, Protein 12 g

AVOCADO AND EGG BREAKFAST BURRITO

Avocado and Egg Breakfast Burrito image

A flour tortilla wrapped around soft scrambled eggs, with the savory creaminess of avocado. Add some tomatoes, shredded cheese, and even some cilantro for a great-tasting breakfast burrito that will keep your appetite curbed all day long.

Provided by *Sherri*

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

2 (10 inch) flour tortillas
1 tablespoon butter
4 medium eggs
1 cup shredded mild Cheddar cheese
1 Hass avocado - peeled, pitted, and sliced
1 small tomato, chopped
1 small bunch fresh cilantro, chopped, or to taste
1 pinch salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

Nutrition Facts : Calories 862.8 calories, Carbohydrate 48.5 g, Cholesterol 459.7 mg, Fat 58.9 g, Fiber 9.9 g, Protein 38.3 g, SaturatedFat 24.8 g, Sodium 1161.3 mg, Sugar 4.5 g

EGG AND TOMATO SCRAMBLE

Egg and Tomato Scramble image

The recipe for Egg and Tomato Scramble comes from Ilva Jasica of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive oil, optional
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, optional

Steps:

In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. , Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.

Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

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