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!