Garden Vegetable Breakfast Burritos
This recipe is a great way to get more vegetables into your diet. And, a good way to use leftover veggies or veggies close to “retirement”. And, it is delicious!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 12 corn tortillas
- 6 eggs, beaten
- 2 green onions, chopped (both white and green parts) – reserve one chopped green stem for garnish
- 1 clove of garlic, peeled and grated
- 1/4 cup of diced red, yellow and orange bell peppers
- 2 ounces of chopped mushrooms
- 1/2 zucchini, grated
- 1/2 carrot, peeled and grated
- 1 jalapeno pepper, seeded and finely diced
- 2 radishes, grated
- 2 ounces baby spinach, finely chopped
- 1/4 cup minced fresh cilantro plus 1/4 cup of cilantro leaves, picked from stems (for garnish)
- 1 tablespoon coconut oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Shredded cheddar cheese (for garnish)
- Salsa (for garnish)
Instructions
- In large, non-stick skillet, heat coconut oil.
- Add onions, jalapeno, and peppers and saute’ over medium heat for a few minutes.
- Add garlic and saute’ a few minutes more.
- Add mushrooms, zucchini, carrots, radishes, spinach, turmeric, paprika, and cumin and saute’ for a about 10 minutes, stirring frequently.
- In the meantime, heat tortillas (see notes).
- Add eggs to vegetable mixture in skillet and scramble, stirring frequently until well-combined.
- Serve immediately.
- Garnish with shredded cheese, cilantro leaves, chopped green onions and salsa.
Notes
Ways to heat tortillas:
(1) heat in microwave in a microwave-safe dish or between sheets of waxed paper.
(2) heat in oven, wrapped in an aluminum foil packet at 350 degrees F for about 20 minutes.
(3) heat in dry skillet over medium heat for about 30 seconds per side.
Find it online: https://tootsweet4two.com/garden-vegetable-breakfast-burritos/
