These breakfast burritos are a great way to start your day off with vegetables! The best thing about this recipe is that the wraps can be made in advance and placed in the freezer for the entire week.
Serving Size: 4
Servings: 6 ounces
4.6 ounces bell peppers (any color), sliced
2 ounces onions, sliced
6 ounces spinach
1/2 tsp salt
1 tablespoon cooking oil
4-8″ whole wheat burrito or taco wrappers
1. In a large pan, scramble the 3 eggs and set aside
2. Add cooking oil to the same pan and stir fry the bell peppers, onions, spinach. Add salt and stir until all vegetables are completely cooked. Set aside.
3. Set burrito wrappers on a clean surface and evenly distribute all ingredients onto the lower half of all the burrito/ taco wrappers. Wrap burritos ensuring that all ingredients are in the burrito. To seal the flap, place on a clean griddle and turn the heat to low. Set on griddle for 1 minute.
4. Wrap burritos with foil, cool down, and place into freezer as desired.