Gluten Free Brunch Burritos

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  coconut oil
  1              small  onion -- chopped
     1/2           cup  mushrooms -- sliced
  1           teaspoon  garlic powder -- chopped
  6                     eggs -- beaten
  4                     Udi's Large Tortillas
  1                cup  cheddar cheese -- shredded
  1                     tomato -- chopped
  1                cup  spring mix salad greens

Over medium heat, cook the onions approximately 3 minutes. Stir in the mushrooms, and season with garlic powder. Cook until mushrooms are tender, about 3 minutes, and set aside.

In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.

Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/4 cup cheese,  tomatoes and 1/4 of the greens. Roll tortillas, and serve.


Per Serving: 428 Calories; 22g Fat (49.7% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 348mg Cholesterol; 623mg Sodium.