These inventive burritos use eggwhites instead of tortillas – a great alternative for those who are trying to avoid wheat or gluten.
Breakfast burritos are a hearty way to start the day, and they can be wrapped in parchment paper to be carried along for a picnic. Feel free to substitute or add in any combination of vegetables you may have on hand. Bison is a bit sweeter and richer than beef, and provides a nutrient-dense, lean source of protein with as many Omega 3 fatty acids per serving as salmon. It is also rich in vitamins E and beta-carotene.
- 10 eggs
- 1 bunch green onions
- 1 cup mushrooms
- ¼ cup cilantro
- 2 cloves garlic
- 1 avocado
- 1 lime
Separate eggs; put whites in one bowl and yolks in another. Chop green onions, mushrooms and cilantro. Peel and press or finely mince garlic. Peel and dice avocado. Slice lime into wedges.
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ pound ground bison
- 1 teaspoons turmeric
- ½ teaspoon cumin
- ½ teaspoon Himalayan salt
- 1 teaspoon pepper
Stirring frequently, brown buffalo in oil and butter over medium heat, crumbling meat as it cooks. Add in green onions, garlic, turmeric and cumin. When meat is mostly cooked, add mushroom and continue to cook, stirring frequently, until mushrooms are soft. Stir in egg yolks and cook until set.
Meanwhile, whisk egg whites, season with salt and pepper. Pour ¼ of the mixture into in a lightly oiled skillet or omelet pan. Cook, very gently over low heat for about 30 seconds, then cover and cook for a minute more. Slide egg white “tortilla” onto a plate; repeat with remainder of egg whites.
- ½ cup shredded cheese (optional)
- ½ cup sour cream (optional)
Roll egg mixture into tortillas, garnish with avocado, parsley and a squeeze of lime. Serve with a sprinkle of cheese and a dollop of sour cream, if desired.
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