If you’re a dedicated egg white eater, it’s time to switch back to the whole egg. The yolk contains the bulk of the nutrients offered by this amazing food, including half the total protein, choline (a compound vital for healthy brain function), and lutein to protect eye health. Runner’s World contributing chef Nate Appleman eats this burrito for breakfast after a morning run, but you can also make it for a quick and satisfying weeknight dinner.
Instructions :
1: In a small bowl, mix together the yogurt and lime juice.
2: In a large skillet, heat the oil over medium heat. Add the onion and chile pepper and cook, stirring frequently, for 5 minutes, or until soft.
3: Add the cumin and beans and stir. When the beans are hot, add the eggs and cook until fluffy, stirring with a fork. Season with the salt. Turn off the heat.
4:Toast the tortillas for 1 or 2 minutes in a dry pan over medium heat, or place them under the broiler until they puff. Lay out the tortillas and divide the egg and-bean mixture evenly among them. Top with an even amount of the cheese, avocado, and yogurt mixture. Roll up and top with salsa or pico de gallo.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
