Quick Veggie & Egg Breakfast Burrito

Quick Veggie & Egg Breakfast Burrito

A speedy and satisfying breakfast burrito featuring scrambled eggs with sautéed garden vegetables, all wrapped up in a warm tortilla with melted cheese.

By RecipeBoss
Servings
4
Time Required
20 min

Ingredients

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4 pieces eggs
4 pieces flour tortillas
1 cups shredded Monterey Jack cheese
0.5 pieces bell pepper
0.5 cup cherry tomatoes
1 cup spinach
1 tbsp vegetable oil
0.5 tsp salt
0.25 tsp black pepper

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Instructions

  1. 1

    Chop the bell pepper into small pieces. Halve the cherry tomatoes.

  2. 2

    Heat the vegetable oil in a non-stick skillet over medium-high heat (190°C/375°F). Add the chopped bell pepper and sauté for 3-4 minutes until slightly softened.

    3 min

  3. 3

    Add the halved cherry tomatoes and spinach to the skillet. Cook for another 1-2 minutes until the spinach wilts.

    1 min

  4. 4

    In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the vegetables and scramble until just cooked.

  5. 5

    Warm the flour tortillas slightly. Spoon the scrambled egg and vegetable mixture onto the center of each tortilla. Top with shredded Monterey Jack cheese.

  6. 6

    Fold in the sides of the tortillas and then roll them up tightly to form burritos.

  7. 7

    If desired, briefly grill the burritos in a dry skillet over medium heat (175°C/350°F) for 1-2 minutes per side until lightly browned.

    1 min

Perfect With

black beanscorn salsaguacamole