Mandy's Vegetarian Burrito

Name: Mandy''s Vegetarian Burrito Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 8 Tortillas (I use low carb or high fiber whole wheat); 6 mini sweet peppers; 1 medium onion; 1 tbsp Olive Oil; 6 eggs; 1 tsp chili powder; 1 ounce Cheddar Cheese

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 8

Ingredients

8 Tortillas (I use low carb or high fiber, whole wheat)6 mini sweet peppers1 medium onion1 tbsp Olive Oil6 eggs1 tsp chili powder1 ounce Cheddar Cheese

Directions

First, chop up your peppers and onion. Then heat a tbsp of olive oil in the bottom of a skillet or wok. Add chopped onion and pepper, and cook about 10 to 15 minutes, until soft and starting to brown a little. Remove peppers and onions to a separate bowl. While cooking the peppers, crack 6 large eggs into a bowl and whisk until ready for scrambling. Add your chili powder or your own spices to the egg mixture. Once the peppers and onion are done cooking and removed, add the egg mixture to the same wok and scramble the eggs. When eggs lose their runny consistency, remove the egg to the same bowl with the peppers and stir to combine. The one ounce cheddar really is optional. I like to keep my cheese in block form, and grate off a little as I need it. I find that I use far less this way. If you choose to, add in the cheese. Give one last mix. Lastly, proportion out your filling onto the 8 tortillas. Wrap tortillas however you choose to form a breakfast burrito. For freezing, I wrap my tortillas in plastic wrap, then put each into a sandwich bag. I then put each sandwich bag into a larger freezer bag. When I want a hot breakfast on the go, I microwave it from 1 minute and 30 seconds to 2 minutes.

Serving Size: Makes 8 burritos that can be frozen and microwaved

Number of Servings: 8

Recipe submitted by SparkPeople user SNOWFLAKED28.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 152.8
Total Fat: 8.8 g
Cholesterol: 142.3 mg
Sodium: 289.0 mg
Total Carbs: 15.0 g
Dietary Fiber: 8.5 g
Protein: 11.2 g

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