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Avocado Veggie Breakfast Burrito

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Ingredients

  • 1 ripe avocado, sliced
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • 4 large eggs
  • 1/4 cup shredded cheddar cheese
  • 2 large whole wheat tortillas
  • Salt and pepper to taste
  • 1 tablespoon olive oil

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Avocado Veggie Breakfast Burrito

Created by: Howcan Team

Ingredients

  • 1 ripe avocado, sliced
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • 4 large eggs
  • 1/4 cup shredded cheddar cheese
  • 2 large whole wheat tortillas
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced bell peppers and onions to the skillet and sauté for 3-4 minutes until they start to soften.
  • Add the diced tomatoes to the skillet and cook for an additional 2 minutes.
  • In a separate bowl, beat the eggs and pour them into the skillet with the veggies. Cook, stirring occasionally, until the eggs are scrambled and fully cooked.
  • Warm the whole wheat tortillas in a separate skillet or in the microwave for 20 seconds.
  • Divide the scrambled eggs and veggie mixture between the two tortillas, placing them in the center of each tortilla.
  • Top each with sliced avocado and shredded cheddar cheese.
  • Season with salt and pepper to taste.
  • Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.
  • Serve immediately and enjoy!
BreakfastBrunch
MexicanAmerican

The Avocado Veggie Breakfast Burrito has a rich history rooted in the vibrant culinary scene of California. This delicious and nutritious dish gained popularity in the health-conscious communities of Los Angeles and San Francisco. Renowned chefs and innovative eateries in these regions played a pivotal role in popularizing this flavorful breakfast option. The combination of creamy avocado, fresh vegetables, and hearty eggs wrapped in a warm tortilla has become a staple of West Coast breakfast menus. Today, the best versions of this dish can be found in trendy cafes and brunch spots across California. The key to a perfect Avocado Veggie Breakfast Burrito lies in using ripe avocados, crisp vegetables, and perfectly scrambled eggs. For a unique twist, some chefs incorporate ingredients like black beans, salsa, or spicy jalapenos to add an extra kick of flavor. Whether enjoyed at a bustling brunch spot or homemade in your own kitchen, this breakfast burrito is a satisfying and wholesome way to start the day.

25 min

|

2

|

350 calories

Instructions

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced bell peppers and onions to the skillet and sauté for 3-4 minutes until they start to soften.
  • Add the diced tomatoes to the skillet and cook for an additional 2 minutes.
  • In a separate bowl, beat the eggs and pour them into the skillet with the veggies. Cook, stirring occasionally, until the eggs are scrambled and fully cooked.
  • Warm the whole wheat tortillas in a separate skillet or in the microwave for 20 seconds.
  • Divide the scrambled eggs and veggie mixture between the two tortillas, placing them in the center of each tortilla.
  • Top each with sliced avocado and shredded cheddar cheese.
  • Season with salt and pepper to taste.
  • Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.
  • Serve immediately and enjoy!
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