Vegetable Breakfast Burrito


Need to use some of those vegetables in your refrigerator? Saute them in a little avocado oil, throw in some cheese and eggs and wrap it in flour tortilla and serve it with your favorite salsa.

I like to use wheat low carb tortillas.
 

Vegetable Breakfast Burrito
 
Makes 2 servings
 
Here are the Ingredients:
  • 2 large eggs, whisked with 1 tablespoon of water
  • 1/4 cup red onion, sliced
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 1 large green onion, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons avocado oil, or your favorite oil
  • salt & pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • salsa, see recipe
  • 2 large flour tortillas, warmed
Heat oil over medium high heat in a medium frying pan. Add vegetables and spices and saute until cooked. Add eggs and scramble until cooked. Top with the shredded cheese, cover and remove from heat. Place ingredients in a warm tortilla. Fold sides inward and roll tortilla from the front and roll until closed. Cut in half with flap side down. Serve with salsa.
 
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