Here’s a simple and delicious breakfast under 350 calories courtesy of the DotFit folks. I found this recipe very early on in my weight loss process and love it. If you like a slightly Southwestern kick to your eggs, here’s a great choice. You’ve got the creaminess from the cream cheese, the crunch from the green onions and the slight kick from the salsa or pico de gallo, depending on how spicy you want your burrito.
1/2 cup Egg Beaters or other egg substitute
the white tops from a bunch of green onions chopped (about an ounce)
2 Tbsp low-fat cream cheese
2 Tbsp black beans (if you want to be adventurous and have the time and desire, use fresh-cooked black beans, otherwise go with the canned)
3 Tbsp chunky garden-type salsa or picco de gallo (the kick will depend on whether you like mild or spicy and buy accordingly. I used mild picco de gallo in making this recipe this morning and only used 2 Tbsp.)
1 10′ flour tortilla
Heat a small nonstick skillet and cook egg and chopped green onions on medium-high heat. This will cook pretty quickly and you want a scrambled egg consistency. Before the eggs are completely done, turn the heat down to low.
Add two Tbsp of low-fat cream cheese to the scrambled egg and onion mixture.
Add in the black beans and mix until evenly distributed and cream cheese has melted.
Place your tortilla over the top of the eggs to warm slightly, just about 30 seconds or so.
Place tortilla on plate and spoon eggs into center of tortilla.
Calories:336; Fat: 8 g; Cholesterol: 15 mg; Sodium: 965 mg; Carbs: 40 g; Fiber: 3 g; Protein: 22
Note: If you do use fresh-cooked black beans, you will reduce the sodium.