BP’s Breakfast Burrito
Everything’s better in a tortilla!
2 servings, 20 minutes
Ingredients:
4 eggs
1/4 cup shredded cheese of choice, I prefer link or link
Guacamole or 1 sliced avocado
Homemade salsa or Mountain Valley
2 tortillas, I love the Whole Foods Flour and Corn blend
Olive Oil
Salt
Pepper
Veggies:
1/2 onion, diced
1 cup spinach
Other ideas: mushrooms, tomatoes, bell peppers
The Blistered Peppers Take:
Whenever I’ve had a big workout or a late night (maybe drinks were involved) my body always craves a heavier breakfast. I don’t always want an egg sandwich or a bagel because I do find bread to be heavily processed unless baked fresh. So I tend to go … breakfast burrito. Nothing adds the right amount of oompf to a meal, like a tortilla.
Seriously is there any easier meal? Sautè a bunch veggies…throw it in a tortilla and you have a fajita. Leftover chicken and some salad…throw it in a tortilla and you have a wrap. Cook up some ground meat or some fish…throw it into a tortilla and you have a taco. Melt some chicken and cheese …into a tortilla and you’ve got a quesadilla. (As a versatility enthusiast, how have I NOT done a tortilla tutorial yet?!) Last but not least - scramble up some eggs with your fave veggies, sprinkle with cheese, throw in a tortilla with some Guacamole and Homemade salsa and you’ve got yourself a killer breakfast or lunch.
I’m of the mindset that these tortillas should be packed with so many nutrients (eggs, spinach, etc.) that you may end up having yourself something that looks a bit more like a taco! Regardless, breakfast burritos have a following. If you’ve got a favorite one out there - share it with me. If you make mine, tag me!
Can’t wait to hear what you think. Enjoy.
Steps:
If you haven’t already done so, prep the veggies. Dice the onion and any other veggies of preference. Make the Guacamole and Homemade salsa or simply slice some avocado and use store-bought salsa.
In a medium pan, over low-medium heat, add about 1 tbsp of olive oil and the diced onion. Saute until the onions begin to look slightly translucent, about 3-5 minutes. Add the spinach. Then add the eggs immediately after and constantly stir (preferably with a fork!). When the eggs have begun to solidify, turn off the heat, continue to stir until cooked as desired and place on a separate plate.
The spinach will cook quickly so I like to add the eggs before the spinach has wilted completely.
If you’d like to whisk the eggs in a separate bowl before adding them to the pan, this is a great option but remember to stir in the pan as well! This is how they’re fluffy and don’t overcook!
Before serving, turn on a stove burner and heat the tortillas so they get a little charred when exposed to the flame - flip once after about 30 seconds and cook for another 30 seconds-1 minute.
Top each tortilla with the scrambled egg/veggies, about 1 tbsp guacamole or 1/2 of the sliced avocado and 1 tbsp of salsa.
