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Breakfast Burrito

8 russet potatoes

8 ounces turkey bacon

1 tablespoon chili powder

black pepper to taste  

8 each wheat tortillas

1 tablespoon butter    

8 egg whites, lightly beaten     

6 ounces cheese              

4 tablespoons chopped fresh cilantro                                                                                                                 


Pico de gallo; see recipe                                       

Green tomatillo salsa; see recipe                                                                                                                           


Pierce potatoes with a fork several time and cook potatoes in microwave until softened not mushy. Remove from the microwave then slice into ¼ inch rounds place on to a baking sheet and put in the warm oven about 200 degrees. Wrap the tortillas with aluminum foil and place in the warmed oven.

 Cook bacon in microwave according to package directions. 

Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the potatoes and chili powder. Add the cheese and stir; just before serving, fold in the cilantro.                                                                                                           

Place the tortillas onto individual plates and spoon the eggs with one slice of turkey bacon onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve. Serves 8 - 10


Pico de gallo

2 - 3 tomatoes, diced

1/2 green pepper, diced

1/4 red pepper, diced

1 clove garlic, crushed

1/2 cup white onion, diced

1/2 each lime, juiced

1/4 teaspoon salt

1/4 teaspoon ground pepper

Combine and enjoy


 Green tomatillo salsa                                                                                    

6 to 8 each tomatillos, washed

1 to 2 each tomatoes, quartered

1/4 cup white onion, finely chopped

1 to 2 each serranos, stemmed and seeded

1/2 teaspoon cumin

5 or 6 sprigs fresh cilantro rough chop to taste salt 


Raw salsa: Roughly chop the tomatillos, tomatoes and the chiles. In a blender or food processor, combine the tomatillos, tomatoes, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.                                                                   

Roasted salsa:  Simply place the tomatillos, tomatoes, onions, and serranos with a splash olive oil, salt and pepper on a baking sheet in a hot oven about 400 degrees for about 8 minutes on each side and process in the blender with water and cilantro after cooled slightly and enjoy!

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