By Chef
Chop the bell peppers and onions into small, uniform pieces to ensure even cooking.
In a large skillet, heat 1 tablespoon of oil over medium heat.
Add the chopped onions to the skillet and sauté for about 2 minutes until they become translucent.
Add the chopped bell peppers to the skillet and cook for an additional 3-4 minutes until they are tender.
While the vegetables are cooking, crack the 4 eggs into a bowl, add salt and pepper, and whisk them until fully combined.
Pour the whisked eggs into the skillet with the vegetables, stirring gently to combine.
Cook the egg mixture for about 3-5 minutes, gently stirring, until the eggs are fully cooked and no longer runny.
Remove the skillet from heat and set aside the egg and vegetable mixture.
Warm the whole wheat tortillas in a dry skillet or microwave for about 10-15 seconds until pliable.
To assemble the burritos, take one tortilla and place a generous portion of the egg and vegetable mixture in the center.
Top the filling with a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll from the bottom up to encase the filling tightly.
Repeat with the remaining tortillas, egg and vegetable mixture, and salsa.
Serve the breakfast burritos warm with extra salsa on the side if desired.
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By Chef
This recipe is ready in 20 minutes and features Eggs, Bell Peppers, Onions and other delicious ingredients. Contains 350 calories total.
Chop the bell peppers and onions into small, uniform pieces to ensure even cooking.
In a large skillet, heat 1 tablespoon of oil over medium heat.
Add the chopped onions to the skillet and sauté for about 2 minutes until they become translucent.
Add the chopped bell peppers to the skillet and cook for an additional 3-4 minutes until they are tender.
While the vegetables are cooking, crack the 4 eggs into a bowl, add salt and pepper, and whisk them until fully combined.
Pour the whisked eggs into the skillet with the vegetables, stirring gently to combine.
Cook the egg mixture for about 3-5 minutes, gently stirring, until the eggs are fully cooked and no longer runny.
Remove the skillet from heat and set aside the egg and vegetable mixture.
Warm the whole wheat tortillas in a dry skillet or microwave for about 10-15 seconds until pliable.
To assemble the burritos, take one tortilla and place a generous portion of the egg and vegetable mixture in the center.
Top the filling with a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll from the bottom up to encase the filling tightly.
Repeat with the remaining tortillas, egg and vegetable mixture, and salsa.
Serve the breakfast burritos warm with extra salsa on the side if desired.
Calories per Serving: 350
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