Keywords: egg, breakfast, burrito, healthy, filling, savory
Serves: 1
Prep Time: 10 minutes
Total Time: 25 minutes
Equipment: bowl, fork, frying pan, knife
Ingredients:
- 2 eggs
- ½ onion
- 1 small sized bell pepper
- 1 tablespoon olive oil
- 1 flour tortilla
- 1 cup spinach
- ½ avocado
- ⅓ cup greek yogurt
Directions:
- In a shallow bowl, add your eggs and slightly whisk them.
- Mince onions and bell peppers and add to egg.
- Add olive oil into a frying pan at medium heat and cook egg mixture to desired consistency.
- Heat flour tortilla on a frying pan for 10 seconds.
- Add the cooked egg mixture onto the tortilla.
- Add the spinach and avocado and top with some greek yogurt.
- Wrap the burrito and slice in half for best serving.
Variations:
- You can use different tortillas, such as whole wheat tortillas.
- If preferred, add a protein source such as beef, tofu, or chicken to enhance the burrito.
- Add a cheese of choice if desired.
- If preferred, replace the greek yogurt with sour cream.
- Replace the avocado with guacamole if preferred.
Notes:
- This recipe can be stored in the fridge for one to two days.
- This recipe can be frozen and reheated later in the microwave or oven.
Nutrition Notes:
- This burrito contains many vegetables that provide vitamins and fiber.
- The egg will provide good protein and help keep you fuller.
Savings Tip:
- Try to purchase items in bulk to avoid higher costs.
Nutrition Facts:
| Serving Size | 1 burrito |
| Energy (kcal) | 666.8 |
| Fat (g) | 23.9 |
| Saturated (g) | 4.4 |
| Cholesterol (mg) | 334.4 |
| Sodium (mg) | 797.2 |
| Carbs (g) | 80.1 |
| Sugars (g) | 18.7 |
| Added Sugars (g) | 0 |
| Fiber (g) | 8.6 |
| Protein (g) | 34.4 |
| Vitamin D (IU) | 76 |
| Calcium (mg) | 264.8 |
| Iron (mg) | 3.9 |
| Potassium (mg) | 1115.1 |