Veggie-Filled Crunch Wrap Burritos
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Course
Breakfast
-
Cuisine
Vegetarian
Veggie-Filled Crunch Wrap Burritos
Report
Freeze em' or enjoy them the morning of - these make for a perfect on the go healthy breakfast!
Share:
Ingredients
- 4 whole wheat tortilla large
- 1/2 cup cherry tomato sliced
- 1/2 cup cheddar cheese shredded
- 1 red bell pepper seeded and diced
- 8 oz. white button mushroom thinly sliced
- 6 egg
- 2 cups baby spinach chopped
- 1/4 cup basil chopped, fresh
- 1/2 red onion diced
- 1-2 avocado
- 3-4 Tbsp. extra-virgin olive oil EVOO
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- hot sauce optional
- cooking spray
Instructions
- Make sure all vegetables are sliced and prepped. Heat 1 Tbsp. of olive oil with garlic and sauté the mushrooms until softened = about 5-7 minutes. Set aside in small bowl.
- Spray a medium sized skillet with pam. Beat 6 eggs in a bowl (add a drop or 2 of milk in your eggs while you whisk for a fluffier egg). Over medium heat, cook the red onion, bell pepper, jalapeno and then add in the basil and eggs. Cook until eggs are done and remove from heat.
- Then heat remaining olive oil in a medium-large sized skillet. While oil is heating, fill and wrap your burritos. I layered mine like this: cheese, spinach, mushrooms, eggs and then tightly wrap your tortilla into a burrito. (I wanted my tomatoes and avocado on the side). In the hot olive oil, cook the burrito on each side until they reach a golden brown color. Repeat with remaining tortillas. Top with additional cheese and parsley if desired.
Notes
- Hot sauce is super yummy with these if you like spicy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
