Egg and ham breakfast burritos for two

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

1. Heat oil in a non-stick frying pan over medium heat. Add onions, peppers, mushrooms and ham. Cook for about 5 minutes until softened.
2. 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.
3. 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.

• 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.