Egg and ham breakfast burritos for two
Prep Time:
10 min
Cook Time:
5 min
Serves:
2 Servings
Serving Size:
1 burrito (255 g)
Ingredients
Serves: 2
- 1 tsp (5 mL) oil
- ¼ cup (60 mL) onion, chopped
- ¼ cup (60 mL) each chopped red and green pepper
- ¼ cup (60 mL) mushrooms, thinly sliced
- 2 Tbsp (30 mL) finely diced lean ham
- 4 eggs
- ¼ tsp (1 mL) pepper
- 2 large (10 inch/25 cm) whole-wheat tortillas
- 2 Tbsp (30 mL) shredded old cheddar cheese
- 2 Tbsp (30 mL) salsa
Instructions
- Heat oil in a non-stick frying pan over medium heat. Add onions, peppers, mushrooms and ham. Cook for about 5 minutes until softened.
- Whisk eggs with pepper in a small bowl and add to vegetable mixture. Cook, stirring often for 2 to 3 minutes until eggs are cooked through.
- Warm each tortilla on a plate in the microwave for about 20–30 seconds. Top each tortilla with half of the egg mixture, 1 Tbsp (15 mL) cheese and 1 Tbsp (15 mL) salsa. Roll, fold and enjoy.
Tips
- Substitution: Feel free to replace the vegetables with whatever you have on hand. We’ve used 1 cup (250 mL) total. Spinach, broccoli florets or grated zucchini would all work well, too.
- Gluten-free: Skip the tortilla and serve the egg and veggie mixture over ¾ cup (175 mL) warmed leftover roasted potatoes.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 400 | |||
| Fat 19 g | 25 % | ||
| Saturated Fat 6 g + Trans Fat 0.1 g | 31 % | ||
| Cholesterol 385 mg | |||
| Sodium 640 mg | 28 % | ||
| Carbohydrate 34 g | |||
| Fibre 5 g | 18 % | ||
| Sugars 5 g | 5 % | ||
| Protein 21 g | |||
