Description
A delightful Breakfast Burrito filled with fluffy eggs and vibrant vegetables, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 4 large flour tortillas
- 6 large eggs
- 1 cup bell peppers, diced (mixed colors for variety)
- 1/2 cup onion, diced
- 1 cup fresh spinach, chopped
- 1 cup cheddar cheese, shredded
- 1 avocado, sliced
- 1/2 cup salsa (for serving)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and chopping the bell peppers, onions, and spinach.
- In a large bowl, crack the eggs and whisk them with salt and pepper. Heat olive oil in a skillet and scramble the eggs until just set.
- Sauté the diced bell peppers and onions in the same skillet for 3-4 minutes, then add spinach and cook until wilted.
- Combine the scrambled eggs with the sautéed vegetables and shredded cheddar cheese in a mixing bowl.
- Assemble the burritos by placing the filling in the center of a tortilla, adding avocado, and rolling it up securely.
- Crisp the burritos in the skillet seam side down for 2-3 minutes on each side until golden brown.
- Serve warm with salsa on the side.
Notes
- For a dairy-free option, skip the cheese or use a plant-based alternative.
- For gluten-free, use corn tortillas instead of flour.
- Store leftovers in the refrigerator for up to 3 days.
- To reheat, microwave for 1-2 minutes or thaw and reheat from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Breakfast, Burrito, Eggs, Vegetables, Healthy, Quick Meal