Bacon and Egg Breakfast Burrito


Ingredients:
Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
1/4 cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96 percent fat-free tortilla (8" diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot 75 percent Light Cheddar cheese
2 teaspoons red taco sauce


To Prepare:
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.


Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to coat with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.


Add the tomatoes. Cook for about 1 minute, or until just heated. Remove the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.

Nutritional Values (per serving): 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat, <1 saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 28 mg cholesterol, 3 g fiber, 630 mg sodium.