Egg And Vegetable Burrito Recipe

Prepare vegetables

Peel and finely dice the yellow onion. Core, seed and dice the red bell pepper into roughly 1/2-inch pieces. Trim the ends of the zucchini and dice into 1/2-inch pieces. Rinse the spinach and roughly chop if leaves are large.

Cook vegetables

Heat a large nonstick skillet over medium heat. Add 1 tsp olive oil. When hot, add the diced onion and sauté 3–4 minutes until translucent. Add the diced red bell pepper and zucchini and cook 5–6 minutes, stirring occasionally, until vegetables are softened and beginning to brown. Add the chopped spinach and cook 1–2 minutes until wilted. Sprinkle the cumin and smoked paprika over the vegetables, stir to combine, then transfer the cooked vegetables to a bowl and set aside.

Whisk eggs

Crack the 6 eggs into a medium bowl. Add 3 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.

Cook scrambled eggs

Wipe the skillet clean if needed and return to medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt but not brown. Pour the egg mixture into the skillet. Let the eggs sit undisturbed for 10–15 seconds, then gently push the eggs from the edges toward the center with a spatula, forming large soft curds. Continue folding occasionally for 2–3 minutes until eggs are mostly set but still slightly moist — remove from heat early since they'll finish cooking in the warm skillet. Fold the cooked eggs together with the reserved vegetables so the filling is evenly mixed.

Warm tortillas

Warm the flour tortillas to make them pliable: either heat them one at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap a stack in a damp paper towel and microwave for 20–30 seconds.

Assemble burritos

Lay one warm tortilla flat. Spoon approximately one quarter of the egg-and-vegetable mixture onto the center of the tortilla. Sprinkle about 1/4 cup shredded cheddar cheese over the filling. Add a dollop (~1 tablespoon) of sour cream or Greek yogurt and about 2 tablespoons of salsa. Add a few leaves of cilantro and a squeeze of lime if using. Fold the sides of the tortilla in toward the center, then fold the bottom up over the filling and roll tightly to form a burrito. Repeat for remaining tortillas and filling.

Optional finish (grill)

If you prefer a lightly crisp exterior and melted cheese, heat a clean nonstick skillet or grill pan over medium heat. Place each burrito seam-side down and press gently for 1–2 minutes per side until golden and the cheese melts.

Serve

Slice burritos in half if desired and serve immediately with extra salsa, sour cream/Greek yogurt and lime wedges on the side.