Southwestern Style Breakfast Burrito

4 large eggs
2 tablespoons light sour cream
1/2 cup chopped scallions
1/8 teaspoon ground black pepper
1 burrito-size (large) flour tortilla
1 teaspoon olive oil
1/2 cup (2 ounces) finely diced chorizo
1/2 cup shredded cheddar cheese
3 tablespoons chunky salsa

In a medium bowl, whisk together the eggs, sour cream, scallions and pepper. Set aside.

In a large nonstick skillet over medium-high, toast the tortilla until heated through, about 1 minute per side. Transfer to a plate and cover to keep warm.

Reduce the heat to medium and add the oil to skillet. When the oil is hot, add the chorizo and cook until lightly browned, 1 to 2 minutes. Transfer the chorizo to a small dish.

Pour the eggs into the skillet. As the egg cooks, use a spatula to lift the edges to let the uncooked egg run underneath.

When the eggs are completely set, sprinkle with the reserved chorizo, then with the cheese. Remove the pan from the heat, cover and let rest several minutes, or until the cheese is melted.

Uncover the tortilla and spread the salsa over it. Slide the omelet on top. Roll the tortilla and omelet up together to form a wrap, then cut it in half crosswise to make 2 servings. If needed, secure each half with a wooden pick.

Nutrition information per serving (values are rounded to the nearest whole number): 660 calories; 357 calories from fat; 40 g fat (16 g saturated; 0 g trans fats); 569 mg cholesterol; 39 g carbohydrate; 35 g protein; 3 g fiber; 1,088 mg sodium