Scrambled egg burritos loaded with sautéed peppers, onions, and melted cheese for a hearty breakfast.
Ingredients
- 2 whole green bell peppers, sliced
- 2 whole red onions, sliced
- 1 whole garlic clove, minced
- 12 whole eggs, large
- ⅕ cups water
- 10 whole burrito tortillas
- 4 whole plum tomatoes, diced
- 4 ounces fresh spinach
- ½ bunch cilantro, chopped
- 8 ounces cheddar cheese, shredded
Instructions
- 1
Heat some oil over medium-high heat in a pan.
- 2
Cook bell peppers and onions until onions are translucent.
- 3
Add garlic and cook for 30 seconds.
- 4
Remove from heat and allow to cool.
- 5
Whisk together the eggs and water.
- 6
In a medium pan, heat oil over medium heat.
- 7
Add eggs and reduce heat to medium low.
- 8
Allow edges to set and use a spatula to push the eggs from one side to the other.
- 9
Continue to do this until the eggs are cooked.
- 10
Finally fold the scrambled eggs into each other to combine.
- 11
Remove from heat and allow to cool.
- 12
Add sautéed veggies, scrambled eggs, diced tomatoes, spinach, cilantro, and cheese.
- 13
Wrap burritos tightly and refrigerate until ready to serve.
Equipment
- Spatula
- Whisk
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.