Recipe and photo courtesy of the National Onion Association (onions-usa.org)
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-Onion Salsa (recipe follows)
Avocado-Red Onion Salsa (recipe follows)
Fat-free sour cream or yogurt
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
1 cup chopped fresh mango or peaches
¼ c. chopped yellow or red onion
½ t. grated orange peel
2 T. orange juice
1 to 2 t. minced seeded fresh jalapeno pepper (optional)
Combine all ingredients. Serve with breakfast burrito.
The Avocado-Red Onion Salsa:
Makes 1 cup
1 large or 2 small diced avocados (about l cup)
¼ c. thin wedges of red onion
2 T. chopped fresh cilantro
1 T. lime juice
Combine all ingredients. Serve with breakfast burrito.