Whoever invented the breakfast burrito is a genius in my eyes. Such a filling start to a day. Lots of veggies, a few eggs, and a little bit of cheese all wrapped up into a tortilla make me so happy. I always add a ton of coriander and jalapenos in as I love the zing and spice but feel free to change it up to your liking. Avocado is also a must here in my eyes and if you are as lazy as I am (maybe optimizing your activities is a nicer way to say it), it makes sense to add the avocado inside of your burrito. Otherwise, it would be nice to serve it as guacamole on the side.
As a side note, I must add that multitasking is rarely a good idea, and this goes also for cooking these burritos. If you forget that they are on a hot pan and decide to answer an email until they are cooking, it might very well happen that you burn the burritos. This is what happened to me today, but oh well. Luckily, I remembered soon enough that I am cooking and managed to salvage them just in time.
By the way, if you also always struggle to use up a whole package of tortillas then I have a tip for you – just store them in the freezer wrapped up in the original package plus an extra plastic bag to tightly seal the package from all sides. This way you can take out only one or two tortillas whenever you need.
Quick & Easy Breakfast Burrito
Cooking time: 15 minutes
1 tsp grapeseed oil
1 small onion
¼ red capsicum
1 small tomato
Jalapenos, to taste
2 eggs (free-range, please)
¼ cup of shredded cheese
Salt and pepper, to taste
1 whole wheat tortilla
1 small avocado
A few sprigs of fresh coriander
Salt, pepper, and lime juice, to taste
Chop the onion, capsicum, tomato, and jalapenos into small cubes and fry them in oil on medium heat for a few minutes.
Beat the eggs, season with salt and pepper, and mix in the cheese. Add the mixture to a pan and stir until incorporated.
In the meantime, spread the avocado in the middle of a tortilla, and season with lime, salt, and chopped coriander. Add the egg mixture on top of the avocado, and fold the tortilla as well as you can.
Quickly rinse the pan, so it is more or less clean after cooking the eggs and the veggies. Add the folded tortilla back to the pan and cook for a few minutes on both sides until nice and crispy. (not too long, today I managed to burn mine)
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.
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