Test Kitchen: Breakfast for Dinner. Why not?
Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She kindly welcomes the BU community to test new Sargent Choice recipes while we eat, talk and play Bananagrams. Upcoming Test Kitchens are listed on the Sargent Choice event calendar. We look forward to seeing you there!
Serving breakfast for dinner is a great opportunity to try new breakfast recipes that you may not have time for on a hectic weekday morning. Last week at the KJ SC Test Kitchen we whipped up SC Quick Breakfast Burritos that will make your mouth water.
Eggs may be synonymous with breakfast, but who says you can only enjoy them in the morning? Quick to prepare, easy to make and loaded with nutrients, eggs are a good choice any time of day and were the focus of our breakfast (or dinner) burrito.
Why are eggs so extraordinary?
1. Great source of protein and weight management
On average, one egg offers 6 grams of quality protein and only 70 calories, which keeps you fuller longer and can help manage your weight
2. Choline and brain health
Eggs are also a great source of choline and help maintain healthy brain functions in adults.
3. Antioxidants and eye health
Yes, egg yolks contain more fat than egg whites, but the yolk contains nutrients that the egg white lacks. Lutein and zeaxanthin are two antioxidants found in the yolk that can prevent age-related blindness by slowing or preventing macular degeneration.
Cholesterol Myth Busted: Recent studies by the USDA reveal that healthy individuals can eat up to one egg per day without increasing the risk of heart disease. On top of the good news, it has also been found that eggs contain 14% less cholesterol and 64% more vitamin D than originally estimated.
Since eggs are an inexpensive source of high-quality protein and easy to prepare, why not try adding them to your dinner rotation this week? This breakfast burrito recipe is a great place to start. Want more dinner-worthy egg recipes? Try out our SC Broccoli Cheddar Frittata too!
Sargent Choice Quick Breakfast Burritos
Yields 4 servings (1 burrito)
| 1 Burrito | |
| Calories | 180 |
| Fat | 7 g |
| Saturated Fat | 2.5 g |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
Ingredients
Pico de gallo:
1 ½ cups chopped tomato
½ cup chopped green onions
½ cup chopped fresh cilantro
2 teaspoons fresh lemon juice
⅛ teaspoon salt
⅛teaspoon black pepper
Dash of crushed red pepper
Burritos:
¼ teaspoon chopped fresh oregano
⅛ teaspoon salt
⅛ teaspoon black pepper
4 eggs, lightly beaten
Cooking spray
¼ cup finely chopped onion
1 (2-ounce) can diced green chiles
4 6-inch corn tortillas
½ cup shredded low-fat cheddar cheese
Directions:
1. Combine ingredients for pico de gallo in small bowl and set aside.
2. Heat the corn tortillas according to the package directions.
3. For the burritos, combine chopped fresh oregano, salt, pepper, and eggs in a small bowl, stirring well with a whisk.
4. Heat a large non-stick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, ¼ cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat.
5. Divide the egg mixture evenly among tortillas. Top each with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.
Adapted from Cookinglight.com