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Mediterranean Burritos

By on July 10, 2017
Screen Shot 2017 07 11 at 2.20.02 PM 300x336 - Mediterranean Burritos

Mornings can sometimes get incredibly hectic. I’m sure you have no time to cook a fussy breakfast for the whole family on a weekday, especially if you also need to prepare lunches. Fifteen minutes are all you need to concoct this healthy breakfast wrap. You can easily double the recipe and freeze the assembled burritos to make for an even faster breakfast later in the week.


2 eggs
2 egg whites
½ cup (125 mL) plain Greek yogurt
½ teaspoon (2.5 mL) ground cumin Salt and pepper, to taste
½ cup (125 mL) tomato salsa (or diced tomato)
½ avocado, sliced
Two 6-inch (15 cm) spinach flour tortillas
1 cup (250 mL) canned black beans, drained and rinsed


1.    In a mixing bowl, whisk the eggs, egg whites, Greek yogurt, cumin, salt, and pepper together.
2.    Pour the mixture into a nonstick skillet and cook for about 5 minutes over medium-low heat. Gently scrape the bottom of the skillet to create soft egg lumps.
3.    Mix in the salsa.
4.    Divide the avocado slices between the tortillas. Top with the black beans, then the egg mixture.
5.    Roll the tortillas tightly, cut in halves, and serve.

Hubert' s Tip:  Adding Greek yogurt to the egg and black bean burrito mixture increases the protein value of the dish. The ideal protein content of every meal, including breakfast, is 20 to 30 grams (0.7 to 1 ounce).

Excerpted from "Yogurt Every Day" by Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by CatherineCôté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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