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Green Eggs Breakfast Burrito with Chimichurri Dressing

Makes: 3 Servings

Prep Time: 5 minutes

Total Time: 10 minutes


  • 3 large whole-wheat tortilla wraps
  • 1 dozen egg whites (about 2 cups egg beaters)
  • 1 cup spinach
  • 1 green pepper, diced
  • ½ medium onion, diced

“Chimichurri” Dressing:

  • ½ tablespoon red wine vinegar
  • ½ tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon dried cilantro leaves
  • dash of salt

Optional: ¼ cup shredded cheese, 2 Tablespoons hot sauce, ¼ cup salsa


  1. Preheat a toaster oven to broil. Toast whole-wheat tortillas on lightly greased foil for about two to three minutes.
  2. Place a small frying pan over medium heat. Grease lightly with cooking spray.
  3. Add the onions, peppers and spinach to the pan, sautéing for a few minutes (or until they begin to cook down).
  4. Add eggs to the pan. Scramble or cook into an omelet.
  5. Assemble eggs onto the toasted tortilla. Top with chimichurri dressing and garnish your burrito as desired!
  6. Wrap into a burrito, folding the ends in first.

Nutrition Facts Per Serving: 245.5 Calories, 1 g Fat, 0 mg Cholesterol, 405 mg Sodium, 45 g Carbohydrate, 6.5 g Fiber, 11.5 g Protein



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