Ranch-Style Breakfast Burritos with Two Onion Salsas
Recipe and photo courtesy of National Onion Association
Makes 4 servings
4 (8-inch) flour tortillas, preferably whole wheat or sprouted wheat
2 c. chopped onions
1 T. olive oil
4 eggs
4 egg whites
1 c. chopped tomatoes
¼ c. chopped cilantro or parsley
¼ t. black pepper
Fresh Mango Salsa (recipe follows)
Avocado-Red Onion Salsa (recipe follows)
Fat-free sour cream or yogurt, for garnish
Stack tortillas; wrap in foil. Heat in 350°F oven for 10 to 15 minutes. Meanwhile, sauté onions in oil over medium heat for 5 minutes or until tender. Beat eggs, egg whites, tomatoes, cilantro and black pepper together in bowl with fork. Pour over onions and cook on medium heat, stirring with spatula until scrambled, about 6 minutes. Divide egg mixture onto warm tortillas. Roll tortillas around the egg mixture, tucking in ends to prevent filling from falling out. Serve with salsas and sour cream or yogurt.
The Fresh Mango-Onion Salsa:
Makes 1 cup
Combine 1 cup chopped fresh mango (or peaches) with ¼ cup chopped yellow or red onion, ½ teaspoon grated orange peel, 2 tablespoons orange juice and 1 to 2 teaspoons minced seeded fresh jalapeno pepper (optional).
The Avocado-Red Onion Salsa:
Makes 1 cup
Combine 1 large or 2 small diced avocados (about 1 cup) with ¼ cup thin wedges of red onion, 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice.