Veggie-Loaded Breakfast Burrito
A hearty and nutritious breakfast burrito packed with fresh veggies, scrambled eggs, and a touch of cheese, perfect for a satisfying morning meal.
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Ingredients
Yields 4 servings
- (4) large eggs
- (1) bell pepper, diced
- (1) small onion, finely chopped
- (1) medium zucchini, diced
- (1 cup) spinach, chopped
- (1/2 cups) shredded cheese (cheddar or your choice)
- (4) large flour tortillas
- (1 tbsp) olive oil
- (1/4 tsp) black pepper
- (1/4 tsp) paprika
- (1/4 tsp) cumin
- (1/4 tsp) salt
- (1/2) avocado, sliced (for serving)
Instructions
- 1
In a large skillet, heat (1 tbsp) olive oil over medium heat.
- 2
Add the (1) diced bell pepper and (1) finely chopped onion to the skillet. Sauté for about 5 minutes until soft.
- 3
Stir in the (1) diced zucchini and continue to cook for another 3-4 minutes until the zucchini begins to soften.
- 4
Add the (1 cup) chopped spinach to the skillet, cooking until wilted, about 2 minutes.
- 5
In a separate bowl, whisk the (4) large eggs with (1/4 tsp) salt, (1/4 tsp) black pepper, (1/4 tsp) paprika, and (1/4 tsp) cumin.
- 6
Pour the egg mixture into the skillet with the veggies. Stir gently until the eggs are fully cooked, about 3-5 minutes.
- 7
Remove the skillet from the heat and stir in (1/2 cup) shredded cheese until melted.
- 8
Warm the (4) large flour tortillas in the microwave or on a dry skillet for a few seconds until pliable.
- 9
Divide the egg and veggie mixture evenly among the tortillas, folding them into burritos.
- 10
Serve the burritos warm, garnished with slices of (1 /4) avocado.
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