Ingredients
| large EGGS, beaten |
4
|
| turkey breakfast sausages, casings removed |
8 oz.
|
| red OR green bell pepper, diced |
1/2
|
| whole wheat tortillas (8 to 10-inch), warmed |
4
|
| shredded Pepper Jack cheese (4 oz.) |
1 cup
|
Directions
- COAT a large nonstick skillet with cooking spray. COOK sausage over medium heat, breaking into crumbles, until browned and cooked through. POUR OFF all but 1 Tbsp. drippings. ADD bell pepper. SAUTÉ until softened, about 4 minutes.
- POUR eggs over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
- SPOON egg mixture into the center of the tortillas, dividing evenly. SPRINKLE with cheese. FOLD in sides of tortillas, then roll up burrito-style.
Insider Tips
- Tortillas can be stacked and heated in the microwave oven, about 30 seconds.
- This recipe is an excellent source of protein and choline and a good source of vitamin A.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
429
|
| Total fat |
26 g
|
| Saturated fat |
10 g
|
| Polyunsaturated fat |
4 g
|
| Monounsaturated fat |
5 g
|
| Cholesterol |
302 mg
|
| Sodium |
934 mg
|
| Carbohydrates |
23 g
|
| Fiber |
3 g
|
| Sugar |
2 g
|
| Protein |
25 g
|
| Vitamin A |
103 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
33 mcg
|
| Choline |
167 mg
|
| Calcium |
247 mg
|
| Iron |
2 mg
|
| Potassium |
230 mg
|