Breakfast Burrito with Shrimp
"This would make a nice brunch."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (168.6 g)
- Calories 334.7
- Total Fat - 9.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 175.3 mg
- Sodium - 209.7 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 8.5 g
- Sugars - 2.4 g
- Protein - 16.3 g
- Calcium - 62.9 mg
- Iron - 4.2 mg
- Vitamin C - 10 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add shrimp, and sprinkle with cumin and a dash of salt and pepper. Cook for about 5 to 6 minutes, or until cooked through and pink in color. Remove shrimp; set aside.
Step 2
Add remaining ½ teaspoon olive oil to same pan. Add onion and green bell pepper and cook over medium heat about 5 minutes, or until softened.
Step 3
Whisk together eggs and turmeric and add to pan with vegetables.
Step 4
Sprinkle with cheese, salt and pepper; stir eggs and vegetables in pan. Cook until eggs are cooked through.
Step 5
While eggs are cooking, warm tortillas in microwave or toaster until warmed.
Step 6
Mix yogurt and salsa in a small bowl.
Step 7
Top each tortilla with the salsa-yogurt mixture, then top with eggs, shrimp and avocado. Fold burrito-style and serve with hot sauce or more salsa, if desired.
Tips
No special items needed.
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