Take to Work Scrambled Egg Breakfast Burritto

• 1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters
• 1/4 jalapeno, seeded and cut into several pieces
• 1/2 cup loosely packed cilantro leaves
• 1/2 lime, juiced
• 1/8 cup water
• 1/2 teaspoon coarse salt
• 2 eggs
• 4 egg whites
• Coarse salt and cracked black pepper
• 1/2 teaspoon extra-virgin olive oil
• 4 (6-inch) flour tortillas

1. For the salsa: Place all ingredients in food processor or blend and pulse until smooth.
2. You may need to thin the sauce to desired consistency with up to 1/4 cup of water.
3. Set aside.
4. Whisk eggs and egg whites together.
5. Season with salt and pepper.
6. Heat oil in a 10-inch non-stick pan over medium heat.
7. Add eggs.
8. Let cook for 1 minute or just until barely set.
9. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked.
10. Heat tortillas.
11. Distribute eggs evenly among tortillas.
12. Top with salsa, to taste.

quarters, cilantro, lime, water, coarse salt, eggs, egg whites, salt, extravirgin olive oil, flour tortillas

Taken from www.foodnetwork.com/recipes/take-to-work-scrambled-egg-breakfast-burritto-recipe.html (may not work)