Garden Veggie Breakfast BurritosBreakfast
- 1 tablespoon – olive oil
- 1/2 cup – onion, diced
- 8 ounces – 99% lean ground turkey
- 2 teaspoons – ground chili powder
- 2 teaspoons – ground cumin
- 1/2 teaspoon – ground onion powder
- 1/2 cup – tomatoes, diced
- 1/2 cup – zucchini, diced
- 2 – large eggs
- 1/4 cup – fat-free milk
- 2 ounces – soft goat cheese
- 4 – 10-inch whole wheat tortillas
- salt (optional)
- Pair each serving with:
- 8-ounce glass of milk.
Heat half of the oil in a large non-stick skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the turkey, chili powder, cumin, salt (optional), and onion powder. Brown the meat until crumbled and fully cooked. Transfer to a small bowl and set aside.
In the same pan, add the zucchini, tomatoes, and remaining 1/2 tablespoon oil. Sauté for 5 minutes, until soft.
Whisk the eggs and 1/4 cup milk together in a small bowl. Add to the pan and reduce heat to low, slowly pulling a spoon through the mixture to get very gently cooked scrambled eggs. When the eggs are almost completely cooked, add the turkey back in the pan with 1 ounce of goat cheese. Stir to combine.
Divide the mixture between 4 tortillas. Smear the remaining goat cheese on the edges of the tortillas to help them stick together when rolled. Roll the side edges in first, then tuck the top under and roll tightly to create a burrito. If desired, wipe out the pan and add the completed burritos to the pan over medium heat for a few minutes to get the exterior golden brown and crispy.
Serve with an 8-ounce glass of milk.
Recipe and photo by Lindsay Ostrom of Pinch of Yum
410 calories; 15 g fat; 6 g saturated fat; 135 mg cholesterol; 33 g protein; 37 g carbohydrates; 5 g fiber; 510 mg sodium; 478 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.