How to Make a Healthy Breakfast Burrito

by Catherine Pham

Supplies

  • Vine on Tomotoes
  • Cilantro
  • Avocado
  • Eggs
  • Milk
  • Flour Tortillas
  • Medium Salsa
  • Extra Virgin Olive Oil
  • Instructions

    Step 1

    Main Ingredients: I always go with local and organic when available. Serves 8

    Step 2

    Chop cilantro

    Step 3

    Dice tomatoes

    Step 4

    I used local farm fresh organic eggs.

    Step 5

    Season with fresh ground pepper.

    Step 6

    Salt

    Step 7

    Dash of milk. Use less milk if you're serving less eggs. The milk will help reduce burning of the eggs and give the eggs a fluffier texture.

    Step 8

    Whisk away

    Step 9

    Heat extra virgin olive oil on medium heat. I used about 2 tablespoons.

    Step 10

    Eggs should have a thicker than water consistency.

    Step 11

    Add whisked eggs to pan once heated.

    Step 12

    Eggs will need about 1 minute of sitting. Then continually stir & fold. Work at this from the edges in. Folding will help with the fluffiness of the eggs.

    Step 13

    Eggs should start to thicken.

    Step 14

    In a separate pan, brush a little bit of EVOO and warm tortillas on low heat on both sides.

    Step 15

    Now we'll start to plate.

    Step 16

    Eggs

    Step 17

    Cilantro

    Step 18

    Tomatoes

    Step 19

    Medium salsa

    Step 20

    Cheese. I used an organic lowfat Mexican cheese blend.

    Step 21

    A couple slices of avocado.

    Step 22

    There you have it. A quick and easy healthy breakfast burrito. Enjoy!