A burrito is the Mexican version of a blintz. The difference between them is that a burrito uses a flour tortilla, rather than a crepe, that is folded and rolled around the filling. The spicy egg filling in this burrito makes it a delightfully different main dish for breakfast. I like to serve it with beans and and a colorful combination of melon slices, such as cantaloupe, honeydew and watermelon. For other meals, you can add leftover fish, poultry or meat to this recipe, or serve it as is, as a vegetarian entree. For a lower-cholesterol version of this dish, you can substitute 11/4 cups of liquid egg substitute for the four eggs and two egg whites called for in this recipe. This change will lower the cholesterol from 225 milligrams to only 13.BREAKFAST BURRITOS
4 large flour tortillas
4 eggs
2 egg whites
2 tablespoons water
2 medium onions, chopped
1 garlic clove, pressed or minced
3 plum tomatoes, chopped
2 tablespoons canned, diced green chilies
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup chopped cilantro leaves
2 cups shredded lettuce
1 cup grated fat-reduced Cheddar or Monterey Jack cheese
1/4 cup light sour cream
Preheat oven to 375 F. Wrap the tortillas in aluminum foil and place them in the preheated oven for 10 minutes or until hot.
Meanwhile, combine the eggs, egg whites and water in a bowl and whisk until well beaten. Set aside.
Combine the onion and garlic in a large nonstick skillet and cook over low heat, covered, for 10 minutes, or until soft and translucent. Turn the heat up to medium. Add the eggs and cook, stirring frequently, until almost set, about 3 minutes. Add the tomatoes, chilies, cumin and chili powder, mix well and continue to cook, stirring frequently, for 2 more minutes. Remove from the heat and stir in the cilantro.
Place 1/4 of the egg mixture onto the lower half of each hot tortilla, folding the bottom of the tortilla up over the eggs. Fold both sides of the tortilla into the center and continue to roll up from the bottom to the top. Place each burrito seam-side down on a plate. Garnish each serving with 1/2 cup of the shredded lettuce, 1/4 cup of the cheese and 1 tablespoon of the sour cream. Makes 4 servings.
Nutritional Analysis: Each serving contains approximately: 312 calories; 11 gm fat; 225 mg cholesterol; 682 mg sodium; 31 gm carbohydrates; 24 gm protein; 4 gm fiber.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She also is the author of 32 cookbooks, most recently "Jeanne Jones Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light (Deseret News) P.O. Box 1212 La Jolla, CA 92038 Please include a stamped (55 cents), self-addressed envelope. King Features Syndicate Inc.