Green Chile Breakfast Burritos

Add some heat to our Tex- Mex dish by subbing in pepper jack cheese or going for medium or hot salsa

4 taco size (71⁄ 2") flour tortillas, from 17.5 oz. pkg.

8 eggs

11⁄2 cups shredded Monterey Jack cheese, 6 oz.

1 (4 oz.) can diced green chilies, drained

3 Tbs. chopped fresh cilantro

1⁄4 tsp. salt

1 cup chunky salsa Salad greens (optional)

Heat tortillas according to package directions; cover to keep warm. Meanwhile, in bowl, whisk together eggs, cheese, chilies, cilantro and salt. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add egg mixture; cook, stirring, until cooked through, 4–5 min. Dividing evenly, place mixture over 1⁄ of each tortilla, 3 about 3⁄ cup per; roll up. 4 Serve with salsa and greens.

Servings: 4. Active time: 20 min. Total time: 25 min. Calories: 472 Protein: 27g Fat: 26g (12g sat.) Chol.: 410mg Carbs.: 32g Sodium: 1,543mg Fiber: 2g Sugar: 4g