Egg and Veggie Breakfast Burrito with Whole Wheat Tortilla

Ingredients

• whole wheat tortilla 1 large
• eggs 3 large
• bell peppers 1/2 cup diced
• onion 1/4 cup diced
• low-fat cheddar cheese 1 oz
• olive oil 1 tsp

Method

1. Prepare the vegetables. Wash the bell peppers and onion thoroughly. Dice the bell peppers into small pieces to measure 1/2 cup, and dice the onion finely to measure 1/4 cup. Set aside.
   Tip: Use a sharp knife for easier and safer chopping.
2. Heat the olive oil. Place a non-stick skillet over medium heat. Add 1 teaspoon of olive oil and let it warm for about 30 seconds until it shimmers but does not smoke.
   Tip: Avoid overheating the oil to prevent burning.
3. Sauté the vegetables. Add the diced bell peppers and onions to the skillet. Stir frequently and cook for about 4-5 minutes until the vegetables soften and the onions become translucent.
   Tip: Keep stirring to prevent sticking and ensure even cooking.
4. Beat the eggs. While the vegetables cook, crack 3 large eggs into a bowl. Whisk them thoroughly with a fork or whisk until the yolks and whites are fully combined.
   Tip: Add a pinch of salt and pepper if desired for seasoning.
5. Cook the scrambled eggs. Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the empty side. Let them sit for a few seconds, then gently stir and fold the eggs using a spatula. Cook until eggs are fully set but still moist, about 2-3 minutes.
   Tip: Cook on medium-low heat to avoid overcooking and dryness.
6. Combine eggs and vegetables. Mix the scrambled eggs and sautéed vegetables together evenly in the skillet. Turn off the heat.
   Tip: Mix gently to keep the eggs fluffy.
7. Add cheese. Sprinkle 1 oz of low-fat cheddar cheese over the egg and vegetable mixture in the skillet. Let it melt slightly from the residual heat for about 1 minute.
   Tip: Cover the skillet with a lid to help the cheese melt faster.
8. Warm the tortilla. Warm the whole wheat tortilla on a clean skillet or microwave for 15-20 seconds until pliable and warm, making it easier to roll.
   Tip: Avoid overheating to prevent the tortilla from becoming too crispy or brittle.
9. Assemble the burrito. Place the egg, veggie, and cheese mixture in the center of the warm tortilla. Fold the sides over the filling, then roll tightly from one end to the other to form a burrito.
   Tip: Tuck in the sides as you roll to keep the filling secure.
10. Serve and enjoy. Place the burrito on a plate, cut in half if desired, and enjoy your nutritious breakfast!
    Tip: Pair with fresh fruit or salsa for extra flavor.

Pro tips

• Use fresh vegetables for the best flavor and texture.
• To save time, dice vegetables the night before and store in an airtight container in the fridge.