Breakfast Burrito with Scrambled Eggs and Vegetables
10min
15min
4
923
Chef's Note
For meal prep, make these burritos ahead of time and wrap tightly in foil. Refrigerate for up to 3 days and reheat in the microwave for 1-2 minutes or in a 350°F oven for 15 minutes. The key to perfect scrambled eggs is to remove them from the heat when they still look slightly wet, as they'll continue cooking from residual heat.
Tags
Ingredients
8 whole large eggs
1/4 cup milk, low-fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium red bell pepper
1 small onion
2 cups baby spinach
4 whole large whole wheat tortillas
1 cup reduced-fat cheddar cheese, shredded
1 medium avocado
1/4 cup fresh cilantro, chopped
1/2 cup salsa, mild
Instructions
- 1
Dice 1 medium red bell pepper and 1 small onion. Set aside.
- 2
In a medium bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3
Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- 4
Add the diced bell pepper and onion to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 5
Add 2 cups baby spinach to the skillet and cook for 1-2 minutes until wilted.
- 6
Pour the egg mixture into the skillet with the vegetables. Cook, gently stirring occasionally with a spatula, for about 3-4 minutes until eggs are just set but still moist.
- 7
While eggs are cooking, warm the 4 whole wheat tortillas in the microwave for 20-30 seconds or in a dry skillet for 30 seconds per side.
- 8
Slice the avocado into thin pieces.
- 9
To assemble each burrito, place a tortilla on a flat surface and add 1/4 of the scrambled egg mixture in the center.
- 10
Top each with 1/4 cup shredded cheese, 1/4 of the sliced avocado, 1 tablespoon cilantro, and 2 tablespoons salsa.
- 11
Fold in the sides of the tortilla, then roll up from the bottom to enclose the filling.
- 12
Serve immediately or wrap in foil to keep warm.
Nutrition Information (per serving)
923
39g
69g
21g
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