Ingredients:

• 2 medium Eggs

• 4 medium Egg Whites

• 2 tbsp Whole Flax Seeds

• 3 dash Light Cooking Spray

• 4 oz Reduced-Fat Pepper Jack Cheese shredded

• 2 cup Baby Spinach chopped

• 1 cup Tomatoes diced

• 1/2 cup Green Bell Peppers diced

• 1 medium Jalapeno Peppers diced

• 1 tbsp Red Onion chopped

• 1 tsp Garlic Cloves minced

• 2 tsp Balsamic Vinegar

• 1/8 tsp Salt (optional)*

• 1/8 tsp Black Pepper

• 1/4 cup Fresh Cilantro chopped

 Directions:

1. In a small bowl, whisk together the ingredients for the tortilla. (2 eggs, 4 egg whites & 2 tbsp whole flax seeds)

2. Heat a small skillet over medium high heat, and lightly grease with cooking spray. Pour half of the egg mixture into the skillet, and swirl to evenly distribute the eggs on the surface, forming a thin, tortilla- or crepe-like shape. Cook for a couple of minutes until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to make sure eggs are no longer runny. Gently loosen the tortilla from the surface with a spatula, and carefully flip. Continue to cook until eggs are fully set. Repeat with the other half of the tortilla mixture. Set tortillas aside when finished.

3. Lightly grease the same skillet, and sauté the spinach 2 to 3 minutes, or until wilted, over low to medium high heat. When done, remove from heat and set aside.

4. Combine all of the salsa ingredients in a medium-sized mixing bowl. (diced tomatoes, bell pepper, jalapenos, red onion, garlic, balsamic vinegar, salt, pepper & cilantro)

5. Place tortilla on a large plate. Add half of the spinach, cheese, and salsa to the middle, and then roll into a burrito. Serve immediately.

Yield: 2 Servings

Per Serving: 1 LEAN, 1HEALTHY FAT, 3 GREEN, 3 CONDIMENTS