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Veggie Breakfast Burrito
Ingredients:
2 teaspoons olive oil
1/2 onion, finely diced
1 small zucchini, finely diced
1/2 cup fresh or frozen corn kernels
2 tablespoons minced kale spinach or other leafy green
1 tablespoon minced fresh cilantro
6 eggs (or tofu)
1 teaspoon water or milk
1 tablespoon nutritional yeast (optional)
4 large (burrito size) or 6 medium whole grain tortillas
1/2 avocado, sliced
1/2 cup salsa
Instructions:
Heat oil in skillet over medium-low heat. Stir in onion and saute 5-10 minutes or until soft. Stir in zucchini and corn. Cover and Steam 5 to 10 minutes until zucchini is tender. Stir in greens and cilantro. Beat eggs with water or milk and nutritional yeast. Pour over vegetables. Let mixture sit for one minute. Gently push egg mixture around skillet until firm.
Warm tortillas in dry skillet or oven for a minute or two until soft. Place egg mixture in canter of tortilla. Top with avocado slices and salsa. You can also add sea slat and black pepper if desired. Fold tortilla around filling as follows: fold bottom up, fold in one side, fold in other side, fold top down. Place fold side down on plate to keep it from unrolling.
Notes:
Makes 4-6 servings
Calories: 428, 18 g protein, 39 g carbs, 21 g fat, 6 g fiber, 595 mg sodium