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    Deal GURU
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    Default Take to Work Scrambled Egg Breakfast Burritto

    Serves 2

    Salsa Verde:
    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
    For the scrambled eggs:
    2 eggs
    4 egg whites
    Coarse salt and cracked black pepper
    1/2 teaspoon extra-virgin olive oil
    4 (6-inch) flour tortillas

    Directions
    For the salsa: Place all ingredients in food processor or blend and pulse until smooth. You may need to thin the sauce to desired consistency with up to 1/4 cup of water. Set aside.

    Whisk eggs and egg whites together. Season with salt and pepper. Heat oil in a 10-inch non-stick pan over medium heat. Add eggs. Let cook for 1 minute or just until barely set. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked.

    Heat tortillas. Distribute eggs evenly among tortillas. Top with salsa, to taste.

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