Breakfast Burrito

Portions:
2

Serving Size:
1 burrito

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Lower Protein

Ingredients

  • nonstick cooking spray
  • 4 eggs
  • 3 tablespoons Ortega green chiles, diced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon hot pepper sauce
  • 2 flour tortillas, burrito size

Preparation

  1. Spray a medium-size skillet with nonstick cooking spray and heat over medium heat.
  2. In a bowl, beat eggs with green chiles, cumin and hot sauce. Pour eggs into skillet and cook and stir 1 to 2 minutes until eggs are done.
  3. Heat tortillas for 20 seconds in microwave or in separate skillet over medium heat. Place half the egg mixture on each tortilla and roll up burrito style.

Helpful hints

  • Burritos freeze and reheat well. Wrap in plastic wrap and place in freezer bag. To reheat burrito remove from plastic, place on microwave-safe plate, cover with a damp paper towel and microwave 1 to 2 minutes.
  • Tortillas, salsa and hot pepper sauces vary greatly in sodium content. Compare nutrition labels on brands and select the ones lowest in sodium.
  • Low cholesterol egg substitute may be substituted for whole eggs. Cholesterol is 0 mg if egg substitute is used.
  • May use 1 tablespoon of salsa per burrito. If does add sodium so look for brands that are lower sodium or make a homemade salsa.

Nutrients per serving

Calories 366

Protein 18 g

Carbohydrates 33 g

Fat 18 g

Cholesterol 372 mg

Sodium 594 mg

Potassium 245 mg

Phosphorus 300 mg

Calcium 117 mg

Fiber 2.5 g

Renal and renal diabetic food choices

  • 2 meat
  • 2 starch
  • 1/2 vegetable, low potassium
  • 1 fat

Carbohydrate choices

2

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