VEGGIE BREAKFAST BURRITO
Prep time: 15 minutes Cook time: 5 minutes Serves 2
2 flour tortillas, Burrito size*gluten-free if desired
4 large eggs
2 Tbl. Clover Organic half & half
3 tsp. olive oil
½ small onion, chopped
½ bell pepper, chopped
2 cups fresh baby spinach, washed
½ cup Clover Organic 3-Cheese Mexican Blend
In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until crisp-tender--about 3-4 minutes.
Add baby spinach and toss to wilt. Remove from heat and set aside.
Crack the eggs into a bowl. Mix in half & half until blended.
Heat remaining 1 teaspoon olive oil in a medium skillet over medium heat. Add egg mixture and move around the pan with a rubber spatula until soft scrambled. Remove from heat.
Sprinkle ¼ cup cheese on each tortilla and microwave 40-45 seconds to melt. Remove and lay flat on a countertop or cutting board.
Spoon ½ of the scrambled eggs and some of the veggie mixture in the center of the tortilla over the melted cheese. *Take care not to overstuff the tortilla or it will be difficult to wrap.
Top with 1-2 tablespoons fermented salsa and diced avocado.
To wrap the burrito, start by folding the sides toward the center (partially covering the filling). Next, fold the end closest to you over the filling & sides, and roll snugly. You may need to tuck the filling a bit as you go.
If you prefer, add chopped bacon or diced ham or sausage to your burrito.
- Guru tip: you can make a batch of breakfast burritos and freeze them for a quick meal. Just wrap the frozen burrito in a paper towel and microwave for 2 minutes to reheat!
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