Breakfast Burrito

Breakfast Burrito: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Olive oil cooking spray

4 eggs

1 large Yukon gold potato, unpeeled, boiled, and cut into bite-size pieces

1 roasted red bell pepper, cut into bite-size pieces

3 tablespoons (45 g) plain low-fat Greek yogurt

Salt and fresh-ground black pepper, to taste

Four 10-inch (25-cm) whole-grain tortillas

3 ounces (85 g) nitrate-free smoked chicken, cut into bite-size pieces

1/3 cup (37 g) shredded fontina cheese

Cooking Instructions:

Preheat the oven to 375°F (190°C, or gas mark 5).

Spray a large skillet with the olive oil and place over medium heat.

Lightly beat the eggs and pour into the hot skillet, stirring frequently for a few minutes until the eggs are just set. Remove from the heat.

In a large bowl, gently mix the scrambled eggs, potato, bell pepper, yogurt, salt, and pepper until combined.

Lay out the tortillas and place one-fourth of the egg mixture into the center of each wrap. Top with one-fourth of the chicken and one-fourth of the cheese. Fold the top edge up and over the filling, tuck in the sides, and roll toward you, leaving the seam-side down.

Wrap each burrito in aluminum foil, place the wrapped burritos on a baking sheet, and bake for about 15 minutes, or until hot throughout and the cheese is melted.