Zucchini and Egg Breakfast Burrito

• Meat

  • 1 slice Nitrate-free turkey bacon

• Produce

  • 1 tbsp Red bell pepper
  • 1/4 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Kosher salt

• Bread & Baked Goods

  • 1 (6-inch whole grain flour tortilla, whole grain

• Dairy

  • 2 tbsp Mozzarella cheese, low fat

Found on skinnyms.com

Description

Ingredients

• 1 slice nitrate-free turkey bacon, diced
• 1/4 cup shredded zucchini
• 1 tablespoon red bell pepper, diced
• 1/4 teaspoon Kosher salt
• 1 large egg + 1 tablespoon water, whipped with a fork
• 2 tablespoons low-fat shredded mozzarella cheese
• 1 (6-inch) whole grain flour tortilla

Directions

• In a medium skillet over medium heat, cook bacon. When bacon beings to turn crispy, add zucchini, red pepper, and salt. Cook until zucchini begins to brown. Add eggs and scramble until eggs cooked to desired consistency.
• Lay tortilla on a flat surface, spoon egg mix onto tortilla, and top with cheese. Fold in side and roll tortilla to form a burrito. If desired, serve with your favorite salsa!
• OPTION: For an egg white only burrito, substitute 2 egg whites for the whole egg. Continue with recipe as directed.
• NOTE: If you would like to make two servings, simply double the recipe.

Nutrition