Quick Veggie & Egg Breakfast Burrito

Ingredients

• 4 eggs(paid link)
• 4 flour tortillas(paid link)
• 1 cups shredded Monterey Jack cheese(paid link)
• ½ bell pepper(paid link)
• ½ cup cherry tomatoes(paid link)
• 1 cup spinach(paid link)
• 1 tbsp vegetable oil(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

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