Broccoli and Cheese Breakfast Burrito
Here’s a fast burrito. For more protein, add a tablespoon of chopped ham to
the burrito. You can also substitute the same amount of any cooked vegetable for the broccoli. If Junior likes things a little spicy, substitute Pepper Jack cheese or hand this over with a bottle of hot sauce. If you’re on the go, wrap the burrito in a napkin. Take another napkin along—just in case.
One 7-inch whole-wheat tortilla
1/4 cup chopped leftover cooked broccoli or thawed frozen broccoli
1 teaspoon mild olive oil or vegetable oil
1 large egg, beaten with a teaspoon of water and a pinch each of kosher
salt and freshly ground black pepper
1/3 cup shredded (packed) Cheddar cheese (1 1/2 ounces)
1. Toast the tortilla in the toaster oven at the medium setting or cook in a dry
skillet over medium heat until warm, about 1 minute.
2. Meanwhile, place the broccoli and oil in a small skillet over medium-high
heat and cook, stirring, until heated through. Pour in the egg and scramble
until set, 1 to 2 minutes.
3. Place the tortilla on a plate and sprinkle the cheese on top. Spoon the hot
egg mixture down the center and roll up.
Cooks’ Note
Broccoli is packed with calcium and vitamin K for strong bones and
teeth. Cooking florets takes only a few minutes (see our “Sidekicks”
section, page 191) and frozen broccoli is great in a pinch. Whatever you
choose, try to buy organic.
Prep: 2 minutes
Cooking: 3 minutes
Speed Limit: 5 mpr
Makes 1 serving
per serving:
405 calories, 23g fat
(10g saturated),
26g carbohydrates,
3.5g fi ber, 21g protein