Recipe

Tropical Pork Breakfast Rollup Recipe

	Otterpond / All my dishes 4 months ago Another in my series of breakfast burritos. This week featuring the gingered mango salsa I made along with a left over pork chop. Prep:10m Cook:15m Servings:4	Otterpond
	breakfast eggs pork mango pineapple

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Ingredients

1 4oz Grilled Pork Chop

1 cup EggStirs, Real Egg Product Publix (or EggBeaters)

1/4 cup Carnation Evaporated Milk

4 Tortilla, low-carb low-fat

1/2 cup Gingered Mango Salsa (see my recipe but any tropical fruit salsa will do)

1/4 cup Cheddar Cheese, Sharp - grated

Directions

Spray a medium skillet with Pam and heat to medium high.

Dice the pork chop and toss it in the pan to reheat.

Combine the egg and milk, whisk well. Pour the mixture over the porkchop, reduce heat and cover to finish cooking the egg.

Wrap the tortilla in a clean kitchen towel, sprinkle with water and microwave for 30 seconds to heat and soften.

Lay out the tortillas and spread 2 tbsp of salsa and 1 tbsp of cheddar cheese on each.

When the eggs are cooked, take them off the stove and divide into 4 portions placing one portion on each tortilla.

Roll them up burrito style.

These last well in the fridge for the week. I wrap each one in wax paper and take them to the office for an easy breakfast. Reheat for 1 minute on high in the microwave.

Servings 4

1 burrito Per Serving

Calories 232.5

Fat 17.5

Carbs 17.5

Protein 21.25

Fiber 6

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