Breakfast Burritos


Liven up your breakfast with this highly portable breakfast burrito imported from Recipe Import


whole wheat wraps
1 cup
grated cheese
tomato (large)
red onion
2 cloves
1 bunch
cilantro or parsley
2 tablespoons
lime juice
eggs (1-2 per person)
your choice of mixed veggies (mushrooms, zucchini, broccoli or asparagus, etc)


  1. Make a fresh salsa by dicing tomato, red onion and mincing garlic. Mix together with chopped parsley or cilantro, lime juice and salt and pepper to taste. Set aside.
  2. Slice up the veggies of your choice and sauté briefly in olive oil to soften. You can also blanch the veggies to soften them. (Blanching means quickly cooking a vegetable in boiling water until tender-crisp, and then shocking in cold water to preserve the colour and texture).
  3. Crack the eggs into a bowl and whisk. Season with salt and pepper. Season with herbs if you like. Heat a skillet over medium heat. Add olive oil or butter, and heat. Pour in the eggs, stir and mix.
  4. Once it begins to set, place the veggies along the centre. Tip the pan to the side and flip the omelet over. Continue to cook.
  5. Warm the tortillas, add grated cheese, place the omelet on top. Top with salsa, fold over, and serve. This is also really good with refried beans and avocado!

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