Happy Friday all! I have been dreaming about the breakfast burrito that I had this morning all week long. It all pretty much started as soon as I made that Homemade Salsa Fresca. Have you ever noticed that there is just something about homemade salsa that makes everything taste good ~ No Chips Required! lol……
Before whipping up this vegetarian breakfast burrito, I hopped on the treadmill and pounded out my last workout of the week! I had such a good running day sprinting my last quarter mile at 7.5 mph….I totally joked with The Husband saying I am going “real fast” like Will Ferrell as Ricky Bobby! I earned that burrito!
SALSA BREAKFAST BURRITO (print it!)
- 1/4 cup bell pepper, chopped
- 1/4 pepper red onion, chopped
- 2/3 cup frozen hash browns
- 1 large egg
- sea salt & black pepper to taste
- 1 Sonoma Joe’s or La Tortilla Low Carb Tortilla
- 1 slice Sargento 2% colby cheddar
- Salsa, optional
1. Heat a medium nonstick pan sprayed with nonstick spray over medium high heat. Add bell pepper, onion and hash browns. Cook for 5 minutes, tossing until light browned. Reduce heat to medium low and crack an egg over the top. Break the yolk and scramble with the hash brown mix until the egg is cooked through. Season to taste with salt and pepper.
2. Spray a nonstick pan with nonstick cooking spray and heat over medium heat. Add tortilla, cook for 30 seconds, flip, top with cheese and cook for another 30 seconds or until cheese is melted.
3. Remove tortilla from pan, top with the peppery egg hash brown mix and salsa. Enjoy!
Makes 1 BIG healthy breakfast burrito for 6 points+, Simply Filling + 1 WPA for the tortilla
Nutritional information for the entire burrito calculated at caloriecount.com
STEP – BY – STEP
Coat a nonstick skillet with nonstick spray and heat over medium high heat. Add peppers and onions.
Pull any frozen hash browns from the freezer you have on hand ~ I used these Trader Joe’s Shredded Hash Browns.
Nothin’ but potatoes and salt.
1 points+ per serving ~ about 2/3 cup.
Add potatoes and “fry” using additional nonstick spray as needed.
Top with a large egg.
Then, scramble it all together. Season with salt and pepper, then, set aside.
Cook up your Taco-Dilla and place it on a plate.
Add your peppery egg hash browns….
Plus homemade salsa and dig in! This was so good, I was sad when it was gone…..You really can taste every single thing from the potatoes to the sweet peppers/onions, spicy salsa and cheesy quesadilla.
Since I was working from home today The Husband called me up and asked if I’d have lunch with him at The Joy of Eating.
As you all know I have a serious obsession with their BLTA’s ~ I mean, honestly, they are probably the best sandwich I have ever had in my life. I get it like 99% of the time we go there.
But, this salad is honestly my new favorite thing.
Teriyaki Chicken Salad with Homemade Sesame Miso Dressing on the side! It was so delicious I honestly did not miss having a BLTA and I even turned down a bite of The Husband’s sandwich. Crazy, but, so cool (SF + 2 WPA for the dressing) – 8 points+
When I arrived back home my Keurig Monthly Ambassador August Promotion arrived. This month’s theme is Wild Blueberries!
I “almost” sent an email to the folks at Keurig when I saw the Lemon Curd and Blueberry Scones.
The Wild Mountain Blueberry K-Cup is one of the first Keurig Coffees I ever tried. It honestly took someone convincing me to try it because I am not really a fan of fruit with coffee at all.
This is one exception ~ You can smell the blueberries as it brews and it tastes just like chocolate covered blueberries with the little hints of both. It’s delicious when brewed with the Island Coconut too!
I love that I had a reason to make up a cup of Joe as soon as I walked in the door.
Now this is where being an Ambassador gets fun!
SAVE 15% off all Green Mountain Coffee® flavored coffees
Available in K-Cup® packs – including Brew Over Ice. Enter this promo code to get your discount YUMMY-8128.anytime you order at GreenMountainCoffee.com through September 12, 2012.
Mid afternoon snacks ~ Pluot and Sargento RF String Cheese (SF) – 2 points+
Since it was over 105 degrees today, I knew I wanted our dinner to be light and to not heat up the house. I have been wanting to make this Barefoot Contessa Recipe for Summer Garden Pasta ever since we first tried it last year.
We used basil & tomatoes from our garden and the farmer’s market.
Plus a combination of white balsamic and Pear Balsamic that I bought at the farmer’s market awhile back.
Pour the no cook Tomato Basil Sauce over Barilla Multi-Grain Pasta to make it Simply Filling.
This time I decided to swap the parmesan cheese for fresh mozzarella to make it like a caprese pasta.
Serve with 1 fork Kidding ~ it makes a gigantic bowl of super light, delicious pasta.
I had 1 1/2 bowls and counted it as Simply Filling + 2 WPA for the cheese. 8 points+
STATS (12 am – 8 pm)
- 2,500 calories burned
- 9,049 steps taken
- 5 WPA used, 0 WPA remaining (24 daily points+)