Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup milk
- Salt & pepper, to taste
Vegetables
- ½ cup diced bell pepper
- ½ cup chopped spinach
Other Ingredients
- ½ cup shredded cheddar cheese
- 4 large tortillas
- 1 tbsp butter or oil
Instructions
- Prepare the egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Cook the eggs: Heat the butter or oil in a skillet over medium heat. Pour in the egg mixture and gently scramble, stirring frequently, until the eggs are just set but still moist.
- Add vegetables: Stir in the diced bell pepper and chopped spinach into the eggs. Cook for another 1–2 minutes until the spinach wilts and peppers soften slightly.
- Assemble the burritos: Spoon the egg and vegetable mixture evenly onto each tortilla. Sprinkle the shredded cheddar cheese on top, then roll the tortillas tightly to enclose the filling.
- Serve or store: Serve the burritos warm immediately, or wrap and freeze for later use. To reheat frozen burritos, microwave for 1–2 minutes or bake in a 350 °F oven for 15 minutes until heated through.
Notes
- Reheat frozen burritos in the microwave (1–2 minutes) or oven (350 °F for 15 minutes) for best results.
- For a vegan version, replace eggs with tofu scramble and omit the cheese or use vegan cheese alternatives.
- Feel free to add other favorite veggies or proteins like mushrooms, onions, or cooked sausage for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Main
- Method: Stovetop
- Cuisine: American / Tex-Mex
- Diet: Vegetarian
