On the second day of breakfast, my kitchen brings to you…a breakfast burrito! A tad bit more time consuming than the waffles were, but tasty and very filling. I love eating one of these on days when I have a test and need to stay full for a long time (there is nothing more embarrassing than your stomach making hungry-grumbling noises in a silent classroom). Keep on reading to find out how to prevent embarrassing stomach noises by filling it with a delicious flour tortilla stuffed with scrambled eggs and veggies.
1 flour tortilla
1/4 cup grated cheddar cheese
1/2 an avocado
1/2 a tomato (or some salsa)
Grate the cheese and cut up the avocado and tomato. Spray a pan with cooking spray and set it on the burner at medium heat. Crack the eggs into a bowl and add a tablespoon of water (helps make the eggs fluffier). Beat the eggs with a fork until they’re all blended. Make sure the pan is hot (drop some water on the middle of the pan, and if it sizzles, it’s ready), then pour the beaten eggs on the pan. Scramble the eggs by using a flipper and pushing the egg mixture around on the pan until it’s cooked. Then plop the scrambled eggs, cheese, avocado, tomato/salsa (and anything else you’d like!) on the flour tortilla. Fold it up and enjoy!
This breakfast burrito can easily be changed up – there’s no need to eat the exact same one every single time! Try a different combination of fillings: mushrooms, spinach, onions…you can’t go wrong! Stay tuned for the 3rd day of breakfast next week!xoxo