Name: Egg and Avocado Breakfast Burrito
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 4

Ingredients Click the for How-To Videos

Preparation

Whisk eggs with 1 tablespoon of water to make the eggs light and fluffy. Set aside.
Drizzle olive oil into a skillet over medium heat, add peppers, garlic and onion and sauté about 2-3 minutes until just tender. Whisk eggs one more time and pour into skillet with vegetables. Scramble eggs, then remove from heat.
Warm the tortilla on a hot pan for 30 seconds. Alternatively, wrap a stack in a damp paper towel and steam them quickly in the microwave for about 20 seconds.
Divide scrambled eggs, salsa and avocado slices in a line down the center of each tortilla, leaving the sides, top and bottom uncovered.
Fold the sides 1 to 2 inches inwards over the filling. Then tuck the bottom over so it covers the filling.
Starting with the bottom flap that’s covering the filling, roll the burrito, tucking the flap firmly inwards as you roll to secure all the filling.
Continue rolling until your burrito is seam side down and serve.

Nutrition Facts

Ingredient Nutrition Info

Eggs are a good source of protein, iron and vitamin B.

Jalapenos are rich sources of vitamin C, vitamin B6 and vitamin E.

Garlic contains vitamin B6, manganese and phosphorus.

Onions are a good source of vitamin C and vitamin B6.

Avocados are a rich source of several B vitamins.