Egg and Veggie Breakfast Burrito

Ingredients

• whole wheat tortilla 1 large (71g)
• eggs 3 large (150g)
• bell peppers and onions 1/2 cup (75g)
• shredded cheddar cheese 1/4 cup (28g)
• salsa 2 tbsp (30g)

Method

1. Prepare the vegetables. Wash, core, and dice the bell peppers and peel and dice the onions. Heat a non-stick skillet over medium heat, add a teaspoon of oil, then sauté the diced bell peppers and onions for about 5 minutes until they are tender and slightly caramelized. Remove from heat and set aside.
   Tip: Use a medium heat to avoid burning the vegetables while allowing them to soften and develop sweetness.
2. Beat the eggs. Crack the eggs into a bowl. Use a fork or whisk to beat them until the yolks and whites are fully combined and slightly frothy. This helps make the eggs fluffy when cooked.
   Tip: Add a pinch of salt and pepper to the eggs for extra flavor.
3. Cook the scrambled eggs. Heat the same skillet over medium-low heat and add a small amount of oil or butter to prevent sticking. Pour in the beaten eggs. Let them sit for a few seconds until they start to set, then gently stir with a spatula, pushing eggs from the edges toward the center. Continue cooking and stirring until the eggs are fully cooked but still moist and soft, about 3-4 minutes. Remove from heat.
   Tip: Cook eggs slowly on medium-low heat to keep them tender and avoid rubbery texture.
4. Warm the tortilla. Place the whole wheat tortilla on a dry skillet or microwave it for about 15-20 seconds until it is warm and pliable. This makes it easier to roll without tearing.
   Tip: If using a skillet, warm each side for about 20 seconds.
5. Assemble the burrito. Lay the warm tortilla flat. Spread the scrambled eggs evenly in the center. Add the sautéed bell peppers and onions on top of the eggs. Sprinkle shredded cheddar cheese over the vegetables, then spoon the salsa on top.
   Tip: Leave about 1-2 inches of space on the sides to make rolling easier.
6. Roll the burrito. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a burrito. Make sure the filling is enclosed to prevent it from spilling out.
   Tip: Use gentle pressure when rolling to keep the burrito compact but not squished.
7. Serve. Cut the burrito in half if desired and serve immediately while warm. Enjoy your nutritious and filling breakfast!
   Tip: Pair with extra salsa or a side of fresh fruit for a complete meal.

Pro tips

• Use fresh vegetables for the best flavor and nutrition.
• To make the eggs extra fluffy, add a splash of milk or water before beating.