Veggie Breakfast Burrito

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10 INGREDIENTS • 11 STEPS • 20MINS

Veggie Breakfast Burrito

Recipe

4.3

3 ratings

Enjoy this healthy easy meal for your next breakfast or brunch option.

Enjoy this healthy easy meal for your next breakfast or brunch option.

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20MINS

Total Time

$5.69

Cost Per Serving

Ingredients

Servings

2

us / metric

2

Flour Tortillas

or Gluten Free Tortillas

4

2 Tbsp

1 Tbsp

1/2

Small Onion, chopped

1/2

Bell Pepper, chopped

60 g

Fresh Baby Spinach

55 g

Shredded Mexican Cheese Blend

I used Clover® Organic Shredded Three Cheese Mexican Blend

to taste

Salsa

to taste

Avocados, diced

Nutrition Per Serving

VIEW ALL

Calories

498

Fat

31.8 g

Protein

24.8 g

Carbs

29.3 g

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Cooking Instructions

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step 1

In a large saute pan, heat Olive Oil (2 tsp) over medium heat. Add chopped Onion (1/2) and chopped Bell Pepper (1/2).

step 2

Cook onions and peppers, stirring occasionally, until crisp and tender for about 3 to 4 minutes.

step 3

Add Fresh Baby Spinach (60 g) and toss to wilt. Remove from heat and set aside.

step 4

Crack Large Eggs (4) into a small bowl.

step 5

Mix in Half and Half (2 Tbsp) until blended.

step 6

Heat remaining Olive Oil (1 tsp) in a medium skillet over medium heat. Add egg mixture and move around in the pan with rubber spatula until soft scrambled. Remove from heat.

step 7

Sprinkle Shredded Mexican Cheese Blend (55 g) on each Flour Tortillas (2) and heat in a microwave oven for 40 to 45 seconds to melt. Remove and lay flat on a countertop or cutting board.

step 8

Spoon half of the egg mixture and some of the veggie mixture in the center of the tortilla over the melted cheese. Add Salsa (to taste).

step 9

Top with diced Avocados (to taste).

step 10

To wrap the burrito, start by folding the sides toward the center, partially covering the filling. Next, fold the end closest to you over the filling and sides and roll snugly.

step 11

Serve and enjoy!

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Tags

Budget-Friendly

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