Spring Veggie and Egg Breakfast Burritos
Delicious breakfast burritos filled with fresh spring vegetables and scrambled eggs, perfect for a hearty morning meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) bell pepper, diced
- (1) zucchini, diced
- (1 cup) fresh spinach, chopped
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4) large flour tortillas
- (1 cup) shredded cheddar cheese
- (1) avocado, sliced
- (1/4 cups) salsa
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 small diced onion and 1 diced bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- 3
Stir in 1 diced zucchini and cook for another 3 minutes until tender.
- 4
Add 1 cup of chopped fresh spinach and cook until wilted, about 1 minute. Remove the vegetable mixture from the skillet and set aside.
- 5
In a mixing bowl, whisk together 8 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 6
Pour the egg mixture into the same skillet over medium heat. Cook, stirring gently, until the eggs are scrambled and just set, about 5-7 minutes.
- 7
Return the vegetable mixture to the skillet and stir to combine with the eggs. Remove from heat.
- 8
Warm the 4 large flour tortillas in a microwave or on a skillet for a few seconds until pliable.
- 9
Divide the egg and veggie mixture evenly among the tortillas, placing it in the center of each.
- 10
Top each burrito with 1/4 cup of shredded cheddar cheese, a few slices of avocado, and a spoonful of salsa.
- 11
Fold the sides of the tortillas over the filling and roll them up tightly to form burritos.
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