Breakfast Burritos



4 egg whites beaten
1/2 cup of cooked ground turkey
1/4 cup diced onion
1/4 diced red and green pepper
2 whole wheat tortillas

Heat a large skillet over medium-high heat and coat with cooking spray. Add the turkey to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.

Remove turkey and set aside. In same skillet, sauté onion and peppers until onions are translucent. Add egg whites and scramble, cooking until done.

To soften tortillas, place on a plate and cover with a damp paper towel. Microwave for 30 seconds. Or brush with a little water and place in an oven on low heat (around 200 degrees) for 10 to 15 minutes. This will make the tortillas easier to work with.

To assemble burritos, place the filling in a line down the middle of the flat tortillas, fold up the bottom and then roll the burrito from one side into a tight wrap.

For variety, add broccoli, spinach, avocado, or black beans. Consider substituting tofu for the turkey for a tasty vegetarian alternative.

To freeze for later, wrap a finished burrito in tin foil and place in a freezer bag or storage container. To reheat in the microwave, removed tin foil and heat on high for 1-2 minutes. To reheat in the oven, keep the burrito in the tin foil and heat in a 350 degree oven for 10-15 minutes.