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Healthy Breakfast Burrito

A delicious and nutritious breakfast burrito filled with fluffy scrambled eggs, fresh spinach, and creamy avocado, all wrapped in a whole wheat tortilla.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican, Southwestern
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1/4 cup milk
  • 1 cup spinach, fresh or cooked
  • 1/2 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 1 avocado, sliced
  • 4 whole wheat tortillas whole wheat tortillas
  • Salt and pepper to taste
  • Salsa (optional)

Method
 

Preparation
  1. Start by washing and chopping the spinach, bell pepper, and onion into small pieces. Set them aside.
  2. In a mixing bowl, crack the eggs and add 1/4 cup of milk. Season with salt and pepper. Whisk until well combined.
Cooking
  1. Heat a non-stick skillet over medium heat. Add the diced onion and bell pepper. Sauté for 3-5 minutes until they soften.
  2. Toss in the spinach and cook for another minute until it wilts.
  3. Pour the egg mixture into the skillet with the vegetables. Stir gently, cooking until the eggs are just set but still fluffy.
Assembly
  1. Take a whole wheat tortilla and add a portion of the egg and vegetable mixture down the center. Top with sliced avocado and salsa if desired.
  2. Fold in the sides of the tortilla and roll from the bottom up to encase the filling securely.
  3. Optional: Heat a bit of oil in the skillet and lightly crisp the burrito on all sides for extra texture.
Serving
  1. Cut in half and serve warm with extra salsa on the side.

Notes

Feel free to use other Halal-friendly fillings like cooked chicken breast or black beans. Don't rush the egg-scrambling; stir gently for fluffy curds. Store leftovers tightly wrapped in the refrigerator for up to 3 days or freeze for up to 2 months.