Ingredients
Scale
- 4 large eggs
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or your favorite)
- 4 large tortillas
- Salt and pepper to taste
- Olive oil for cooking
- Salsa and fresh cilantro for serving
Instructions
- Heat a splash of olive oil in a skillet over medium heat. Add the diced bell peppers, onions, and tomatoes, and cook until tender, about 5 minutes.
- Crack the eggs into the skillet, season with salt and pepper, and stir gently to combine. Cook until eggs are just set, about 2-3 minutes.
- Warm tortillas in a separate pan or microwave. Spoon the egg and vegetable mixture onto each tortilla and sprinkle with shredded cheese.
- Wrap each tortilla into a burrito shape and serve with salsa and fresh cilantro. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Wrap burritos tightly in foil for freezer storage; reheat in microwave or oven when ready to eat.
- This dish pairs well with fresh fruit, coffee, or smoothies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg