An egg breakfast was once dubbed heart-stopping, but we now know that the egg's cholesterol needn't be a liability. Experts say one a day is OK, and its protein can keep you full until lunch. This burro — too big on satisfaction to be called a burrito — partners eggs with another protein player: lean machaca, a beef filling borrowed from Mexican ranchers. Adapted from A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison (William Morrow), this dish will give you the energy to wrangle presents for even the toughest-to-buy-for relative.

Ingredients

　　1 1/2 tbsp vegetable oil

　　1/2 medium onion, chopped

　　1 red or green bell pepper, seeded, cored and chopped

　　1 1/2 lb thickly sliced lean deli roast beef, cut into matchsticks (or a 15-oz can black or pinto beans, drained, for machaca for a nonmeat protein)

　　3/4 cup lowfat, low-sodium chicken, beef or vegetable broth

　　2 cups bottled tomato salsa

　　1 cinnamon stick

　　1 large egg plus 1 large egg white, whisked lightly

　　6 thin flour tortillas, warmed

　　To make machaca, heat oil in a skillet on medium heat. Add onion and pepper and sauté about 3 minutes. Stir in meat and continue sautéing until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.

Nutrition Per Serving

　　8.5 g fat (2.5 g saturated fat)

　　24.5 g carbohydrates

　　24.5 g protein

　　6.5 g fiber

　　#### Nutritional analysis provided by Self