These Gluten-Free Egg and Vegetable Breakfast Burritos offer a nutritious and flavorful start to the day. Rich in protein and fiber, they provide a quick breakfast option that is convenient for busy mornings. The combination of scrambled eggs, sautéed vegetables, and melted cheese makes them satisfying and enjoyable. These burritos are easy to adapt with preferred fillings and are suitable for meal prep, making them a versatile choice. Ideal for those following a gluten-free diet, they also appeal to anyone seeking a delicious morning meal.
Ingredients
- 6 large eggs
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup cheddar cheese, shredded
- 4 whole tortillas, gluten-free
- 1/4 cup salsa
- 1/4 cup cilantro, chopped
- olive oil for cooking
Instructions
- Heat a small amount of olive oil in a large skillet over medium heat.
- Add the diced bell pepper and onion to the skillet and sauté until softened, about 5 minutes.
- In a separate bowl, whisk the eggs together, adding a pinch of salt and pepper.
- Move the vegetables to the side of the skillet and pour the eggs into the empty space.
- Cook the eggs gently, stirring until they are set.
- Warm the gluten-free tortillas in a dry skillet or microwave until pliable.
- Distribute the egg and vegetable mixture evenly among the warmed tortillas.
- Top each with cheese, salsa, and cilantro.
- Roll up each burrito, folding in the sides to secure the filling.
Keywords: Healthy, Easy, Protein, Fiber, Breakfast
Spice Rack: Salt, Pepper, Cilantro
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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