Veggie and Cheese Breakfast Burritos with Salsa Verde

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup baby spinach, chopped
• 1 1/2 cups shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 3/4 cup salsa verde
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Method

1. 1

   In a medium bowl, whisk the eggs with milk, salt, and pepper until well combined.

2. 2

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion, bell pepper, and zucchini, and sauté until softened and lightly browned, about 6 to 8 minutes.

   6:00 · Sauté vegetables
3. 3

   Add the chopped spinach to the skillet and cook, stirring, until wilted, about 1 minute. Transfer the vegetable mixture to a bowl and set aside.

4. 4

   Wipe out the skillet, then melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until just set but still soft, about 4 minutes.

   4:00 · Scramble eggs
5. 5

   Fold the sautéed vegetables back into the eggs and stir to combine. Remove from heat.

6. 6

   Warm the tortillas in a dry skillet or microwave for about 20 seconds each until soft and pliable.

7. 7

   Divide the egg and vegetable mixture evenly among the tortillas. Top each with shredded cheddar cheese, a few avocado slices, and a sprinkle of cilantro.

8. 8

   Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling, burrito-style.

9. 9

   Place the burritos seam-side down in the skillet over medium heat and toast, turning occasionally, until golden and crisp on all sides, about 3 minutes.

   3:00 · Toast burritos
10. 10

    Slice the burritos in half and serve warm with salsa verde spooned over the top or on the side for dipping.