By Shona Bonewit
Crack the eggs into a bowl and whisk together with salt and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add diced bell peppers to the skillet and sauté for about 2-3 minutes until they start to soften.
Pour the eggs into the skillet with the bell peppers. Stir gently with a spatula until the eggs are fully cooked and slightly scrambled, about 3-5 minutes.
Warm the flour tortillas in a separate pan or microwave to make them pliable.
Divide the scrambled eggs and pepper mixture evenly among the tortillas. Sprinkle shredded cheese evenly over the eggs on each tortilla.
Roll each tortilla into a burrito by folding in the sides and rolling from the bottom up.
Serve the burritos with salsa on the side or spoon salsa inside before rolling for added flavor.
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This Breakfast Mexican Egg Dishes recipe is ready in 20 minutes and features flour tortillas, eggs, shredded cheese and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl and whisk together with salt and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add diced bell peppers to the skillet and sauté for about 2-3 minutes until they start to soften.
Pour the eggs into the skillet with the bell peppers. Stir gently with a spatula until the eggs are fully cooked and slightly scrambled, about 3-5 minutes.
Warm the flour tortillas in a separate pan or microwave to make them pliable.
Divide the scrambled eggs and pepper mixture evenly among the tortillas. Sprinkle shredded cheese evenly over the eggs on each tortilla.
Roll each tortilla into a burrito by folding in the sides and rolling from the bottom up.
Serve the burritos with salsa on the side or spoon salsa inside before rolling for added flavor.
Calories per Serving: 350
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