Liven up your breakfast with this highly portable breakfast burrito imported from Recipe Import
Ingredients
4
whole wheat wraps
1 cup
grated cheese
1
tomato (large)
1
red onion
2 cloves
garlic
1 bunch
cilantro or parsley
2 tablespoons
lime juice
8
eggs (1-2 per person)
your choice of mixed veggies (mushrooms, zucchini, broccoli or asparagus, etc)
Instructions
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.
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.
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.
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!