Speedy Veggie-Packed Breakfast Burrito

• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (mix of red and yellow)
• 1/4 cup finely diced red onion
• 1/2 cup fresh baby spinach, chopped
• 1 teaspoon olive oil
• 2 large whole wheat tortillas (10-inch size)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salsa (optional, for serving)

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, pepper, garlic powder, and cumin until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add diced bell peppers and red onion. Sauté for 2-3 minutes until softened but still vibrant.
3. Add chopped spinach to the skillet and cook for another minute until wilted.
4. Pour the egg mixture over the vegetables in the skillet. Let it sit undisturbed for about 20 seconds, then gently scramble and stir the eggs. Cook until just set but still moist, about 3-4 minutes.
5. Remove the skillet from heat and sprinkle shredded cheddar cheese evenly over the eggs. Let it melt for a minute.
6. Warm the tortillas in a dry skillet or microwave for 20 seconds until soft and pliable.
7. Divide the egg and veggie mixture evenly between the two tortillas. Fold in the sides and roll tightly to create burritos.
8. Serve immediately with salsa on the side if desired.

Chef tips

• Use any colorful vegetables you have on hand, such as mushrooms or zucchini, for variety.
• To save time, dice the vegetables the night before or buy pre-chopped mixes from the store.
• Whole wheat tortillas add fiber and nutrients, but you can swap for corn tortillas or gluten-free wraps if preferred.
• If you don’t have milk, you can substitute with water or a dairy-free milk alternative like almond milk.