Breakfast Burritos
Nutrition and cooking are important elements of the experience at Red Mountain Spa witih guests having the opportunity to participate in weekly cooking demonstatrations. Chefs teach guests how simple ingredients are transformed into multi-course meals that not only tastes delicious, but stimulates all of the other senses, completing a truly gratifying culinary experience.
Ingredients for Breakfast Burritos
12 oz egg substitute (egg beaters, etc. or egg whistes
8 tsp roma tomato, diced
4 tsp cotiija cheese*
2 tsp cilanttro: stemmed, washed and chopped
1 tbsp olive oil (as needed to coat cooking surface)
2 wraps ezekiel sprouted wheat or other flavor tortilla wrap, 12" diameter
Yield: About 16 oz
Servings: 4
Serving Size: 4 oz
Directions for Breakfast Burritos
1. Using a minimal amount of olive oil, preheat non-stick pan over medium heat.
2 Gradually add the egg beaters and/or egg whites a little at a time (enough to just cover the cooking surface); soft scramble, then add more egg until all is soft scrambled.
3. Stir in the roma tomatoes and cilantro.
4. Remove from heat and add cotija cheese.
5. lightly pre-heat wraps on stove burner or grill; spoon in ¼ of the scrambled egg mixture per wrap; roll up burrito style, tucking in the ends
6. Cut in half on the bias and serve with salsa fresca.
Nutrient Analysis, Single Serving
Calories: 130 Net Carbs: 11g Protein: 11g
Fat: 4g Saturated Fat: 1g Cholesterol: 1mg
Sodium: 311mg Fiber: 4g NC-P-F Ratio: 35-35-30
Red Mountain Spa, Executive Chef, Chad Luethje
*Note: cotija is a dry, crumbly Mexican cheese, sometimes referred to as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for grating or crumbling.
