Broccoli-Egg-Cheese Burritos

Now, do you believe me that we like to eat eggs for dinner?  Yup, here we go again.  Actually, to tell you the truth, this is so simple that it is barely a recipe.  I wasn't even going to blog it...but then my husband announced that it was his favorite meal all week!  Yes.  After I slaved around making homemade sausages and made pretty little make-ahead sandwich wedges...his favorite was the burrito!  And, I definitely want to save this recipe for myself, since it is cheap AND healthy AND super-fast.  These are tasty, but simple.  I served them with barbecue sauce for dipping, which was a great combo with all that gooey, melted cheese.  But you could have a lot of fun messing around with condiments here.  There would also be good dipped in marinara or pizza sauce, or salsa, or even pesto. 

And I won't blame you if you eat this burrito for breakfast! 

Broccoli-Egg-Cheese-Burritos
serves 4
adapted from Yum-O, by Rachael Ray

Ingredients:

2 small crowns broccoli
Italian herb blend (I like McCormick's Perfect in a Pinch Herb Garlic blend)
4 tsp canola oil
8 eggs, or 4 egg white and 4 yolks, or all egg whites (I just used the whites)
pinch of milk
salt and pepper
1 cup reduced fat shredded cheddar cheese (or use a Mexican or Italian cheese blend)
4 large flour tortillas, preferably whole wheat.
barbecue sauce, marinara, pizza sauce, pesto, or salsa for dipping

Directions:
1. Chop the broccoli fairly finely (about 1/4 to 1/2 inch chunks...it has to fit in a burrito!).
2. Preheat the 4 tsp canola oil in a non-stick skillet over medium high heat.  Add the chopped broccoli and a pinch or two of an herb blend.  Saute about five to seven minutes, until the broccoli is cooked through.
3. Meanwhile, beat the eggs (or egg whites) and add a pinch of milk.  Season with salt and pepper. 
4. Once the broccoli is cooked, add the eggs to the pan and turn the heat down to medium-low.  Scramble the eggs with the broccoli.
5. Meanwhile, heat up each tortilla by placing it on a dry, non-stick griddle for a minute on each side.  The tortilla should bubble up a little.  On the second side, place 1/4 cup of the shredded cheese in the center and lightly spread out.  This coaxes the cheese into melting.
6. Once the eggs are scrambled, place 1/4 of the egg mixture on each tortilla.  Roll up, and serve with your choice of sauces for dipping. 

For more yummy Rachael Ray recipes, check out Saturdays with Rachael Ray over at Taste and Tell!