In the mood for a little sumthin’, just for one? I whipped this burrito up for brunch. If you’ve got a morning-after-the-night-before visitor, double the recipe and serve it in bed with a handful of fresh strawberries or a few slices of orange on the side. I guarantee that he or she will be back for more…
Splash of Olive Oil
1 Egg plus 1 Egg White, beaten
1 Button Mushroom, cleaned and sliced
1 Tbsp. Cheese (of Choice)
1 Whole Wheat Tortilla
2 Tbsps. Salsa
1 Tbsp. Low Fat Sour Cream
Optional Garnishes; 1 Small Green Onion and/or 1 Tbsp. Bell Pepper, minced
In a large non-stick fry pan, drizzle a little Olive Oil. Toss in mushroom and cook. Pour in beaten egg mix. Turn heat to low. Crumble cheese over top. It will take barely any time at all for this thin omelet to cook through. Once cooked, fold over to form a square.
Meanwhile, nuke tortilla to warm or toss onto a dry hot skillet.
On warm tortilla, arrange folded egg omelet and top with salsa, sour cream, seasonings, and garnishes of choice.
To make your own Quickie Salsa;
Chop 1 medium tomato, add a spoonful of ketchup, a pinch of chili powder and of cumin. For heat, splash in a dash of hot sauce or a pinch of red pepper flakes. If you’ve got 1/2 of a fresh jalapeno (all the better). The addition of 1 Tbsp. of fresh cilantro improves it greatly but parsley will do almost as well.