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Cook the vegetables: Heat olive oil in a large skillet or Dutch oven over medium high-heat. Add the onion, bell pepper, zucchini, sale and pepper. Cook vegetables stirring often, until softened. Remove from heat.
Scramble the eggs: Whisk the eggs together in a bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook until set, stirring.
Stir the eggs into the pot with the vegetables.
Wrap the burritos: Place about 1/2 cup of the egg and vegetable mixture slightly below the center of each tortilla. Add 1/4 cup of cheese. Fold the bottom of the tortilla up, then fold sides in, and then continue wrapping up from the bottom into a burrito. Repeat with remaining tortillas and filling.
Reheat in the microwave 1-2 minutes.
Serve with salsa.