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Veggie Breakfast Burrito

Juicy and colourful Veggie Breakfast Burrito.

 

Ingredients

Ingredients
Servings:
 Broccoli
Bell Pepper
Potatoes
tbsp
Olive Oil
Salt & Pepper to taste
Eggs
g
Mozzarella Cheese
ml
Milk
tbsp
Basil Pesto
Whole Wheat Tortillas
Calories
per serving
754
Carbs
50
Protein
29
Fat
46

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Cut the broccoli, potatoes and bell pepper in small pieces and place them on the baking tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. 3. Roast for about 30 minutes, until the potatoes are golden and fork tender.
  3. Meanwhile preheat the pan with some olive oil. Crack all the eggs in a large bowl, add milk and season with salt and pepper and whisk everything. Add the eggs to the pan and scramble the eggs, using a wooden spoon or spatula to push them around as they cook, until the eggs are just set. Remove from the heat and set aside.
  4. Fill each tortilla with eggs, roasted veggies, a sprinkle of mozzarella cheese and a tablespoon of basil pesto. Roll them up tightly, tucking the sides toward the center, then roll the filling into the center of the burrito.
  5. To serve immediately, place the burritos on a baking sheet and put them back into the oven for 5 minutes, until the cheese is melted.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Cut the broccoli, potatoes and bell pepper in small pieces and place them on the baking tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. 3. Roast for about 30 minutes, until the potatoes are golden and fork tender.
  3. Meanwhile preheat the pan with some olive oil. Crack all the eggs in a large bowl, add milk and season with salt and pepper and whisk everything. Add the eggs to the pan and scramble the eggs, using a wooden spoon or spatula to push them around as they cook, until the eggs are just set. Remove from the heat and set aside.
  4. Fill each tortilla with eggs, roasted veggies, a sprinkle of mozzarella cheese and a tablespoon of basil pesto. Roll them up tightly, tucking the sides toward the center, then roll the filling into the center of the burrito.
  5. To serve immediately, place the burritos on a baking sheet and put them back into the oven for 5 minutes, until the cheese is melted.

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