IMG_2042We are constantly rushing around during the weekday mornings and rarely have time to sit down and eat breakfast together. We normally manage to grab a bagel, yogurt, or if we are lucky (and the weather is nice) a smoothie. Thus, we take full advantage of our Sunday mornings and make a large, delicious breakfast. We either make our signature chocolate chip banana pancakes (recipe coming soon) or some type of eggs. My dad and step-mother just got us an egg poacher due to our joint obsession with Eggs Benedict, but I haven’t had a chance to try it out yet- stay tuned, that could get interesting! We did a simple scramble this past Sunday. Since we had some left over guacamole and pico de gallo that we didn’t want to go bad, we decided to add those ingredients into our breakfast eggs. The result was delicious!

Additionally, my sister, Shiara, recently requested that I include serving size and nutrition facts for each of my recipes. I think this is a fantastic idea, and will make for a great addition to this blog. I have begun incorporating this information into my past recipes and will continue to do so going forward. All nutrition facts are calculated via Recipe Calculator.                                                                                                                                                                            


Ingredients:

  • 4 eggs
  • <1 tsp cooking spray (I use PAM)
  • 1/2 cup skim milk (0%)
  • 1/4 cup onion (chopped)
  • 1/4 cup red pepper (chopped)
  • 1/4 cup shredded sharp cheddar cheese
  • 4 tortillas (warmed in the oven)
  • 4 tbsp Guacamole
  • 4 tbsp Pico de Gallo

Directions:    

Whisk eggs and skim milk in a bowl. Over medium heat, spray a skillet and saute onions and red pepper.

IMG_2038Add in whisked eggs and cook until eggs are fluffy and no longer runny. IMG_2039While eggs are cooking, heat oven to 350 F and warm the 4 tortillas on a baking pan (less than 2 minutes). Remove eggs from pan and place on a plate. Top with shredded cheese.IMG_2040

Take tortillas out of oven and place 2 on each plate. Fill each tortilla with 1/4 egg mixture. Top each with 1 tbsp guacamole and 1 tbsp pico de gallo. Roll tortilla and devour!!

Nutrition Facts:

Servings: 2; Calories: 488; Fat: 20 g; Sodium: 752 mg; Cholesterol: 386 mg; Carbs: 48 g; Sugars: 6 g; Protein: 26 g


Amanda’s Rating: 8.5/10

Nevin’s Rating: 9/10

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