egg and cheese and vegetables burritos
Prepare egg, cheese, and vegetable burritos with scrambled eggs, sautéed vegetables, and melted cheese wrapped in flour tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flour Tortilla (large size) | 5 | Count |
| Egg (large) | 10 | Count |
| Whole Milk (for scrambling eggs) | 0.5 | Cup |
| Cheddar Cheese (grated) | 200 | Grams |
| Bell Pepper (medium size, chopped) | 2 | Count |
| Onion (medium size, chopped) | 1 | Count |
| Tomato (medium size, chopped) | 2 | Count |
| Spinach (fresh, chopped) | 100 | Grams |
| Olive Oil (for sautéing) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
Instructions
- In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and bell peppers, sauté until softened, about 5 minutes.
- Add the chopped tomatoes and spinach to the skillet and cook for another 3 minutes until the spinach is wilted.
- Remove the vegetables from the skillet and set aside. In the same skillet, add the remaining olive oil and pour in the egg mixture.
- Cook the eggs over medium-low heat, stirring gently until they are scrambled and cooked through.
- Return the sautéed vegetables to the skillet with the eggs and mix well.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Place a portion of the egg and vegetable mixture onto each tortilla, sprinkle with grated cheddar cheese, and roll up the burrito.
- Serve the burritos warm, optionally with salsa or hot sauce on the side.
Kitchen equipment
WhiskLarge Skillet