Breakfast Burrito Recipe

Created by Health Professions HS, Sacramento, CA | Alice Curchin, 2014-2016 | Edited by Delphine Remy

Yields: 6 servings | Total time: 30 minutes

A breakfast burrito worth waking up for!

Ingredients:

Pico de Gallo (pro tip: if you are running short on time you can also purchase premade salsa):

• 1.5 cups chopped tomato (about 1 large) 
• 1/2 cup chopped green onions 
• 1/2 cup chopped fresh cilantro 
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Dash of red chili flakes

Burritos:

• 1/8 teaspoon black pepper
• 4 eggs, lightly beaten 
• Dash of red chili flakes
• 1/4 cup chopped onion 
• ½ cup diced bell peppers 
• 4 (6-inch) corn tortillas or (whole wheat tortillas for added fiber and health!)
• 1/2 cup (2 ounces) shredded Colby-Jack cheese 

Variations:

• Top with sliced avocado or guacamole
• Include mushrooms sautéed with the peppers and onions
• Try different types of cheese to see how they modify the overall flavor

Instructions:

• To prepare the salsa, combine first 7 ingredients in a small bowl.
• To prepare the burritos, combine the salt, pepper, red chili flakes, and eggs stirring well with a whisk.
• Heat a large nonstick skillet over medium heat. Lightly coat the pan with a dab of olive oil. Add the onion and bell pepper to pan to sauté. Cook for 3 minutes or until onions are translucent (see through!), stirring frequently. Pour egg mixture over and stir well, constantly moving to evenly cook.
• Remove the pan from the heat and assemble the burritos by following the video!
• Serve with the salsa and ENJOY!