Vegetable Breakfast Burritos

  • 1 Tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 bell pepper chopped
  • 1 cup finely chopped zucchini
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon butter
  • 8 large eggs
  • 1/2 cup salsa optional
  • 1 cup grated cheddar cheese 8 ounces
  • 4 whole wheat tortillas

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.