Veggie-packed breakfast burrito with rice, peppers, avocado, eggs and salsa sauce
Kickstart your day with a nutritious and delicious veggie-packed breakfast burrito, featuring brown rice, vibrant red peppers, creamy avocado, scrambled eggs, and zesty salsa sauce, all wrapped in a warm tortilla! Perfect for a satisfying and healthy morning meal.
- 02 Jun 2024
- Cook time 25 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
Start your day with a nutritious and delicious veggie-packed breakfast burrito! This recipe combines brown rice, bell pepper, creamy avocado, scrambled eggs, and tangy salsa sauce all wrapped in a soft tortilla. It's a perfect balance of flavors and textures to fuel your morning and keep you satisfied until lunchtime.
Ingredients:
Instructions:
1. Rinse 1/4 cup of brown rice under cold water.
2. Cook the rice according to the package instructions. Typically, this involves simmering the rice in water (use a 2:1 water-to-rice ratio) for about 30-40 minutes until the water is absorbed and the rice is tender.
3. Once cooked, fluff the rice with a fork and set aside.
1. Dice 2 tbsp of red bell pepper and set aside.
2. Slice the avocado in half, remove the pit, and slice one half into thin slices.
1. Crack the 2 eggs into a bowl, season with a pinch of salt and pepper, and whisk until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
3. Pour the beaten eggs into the skillet. Scramble the eggs by gently stirring them with a spatula until they just set but are still soft and slightly runny. Remove from heat.
1. Warm the tortilla either in a microwave for about 20-30 seconds or in a dry skillet over medium heat for about 30 seconds on each side.
2. Lay the warm tortilla on a flat surface.
3. Spread the cooked brown rice evenly over the center of the tortilla.
4. Add the scrambled eggs on top of the rice.
5. Sprinkle the diced red bell pepper over the eggs.
6. Arrange the avocado slices on top of the peppers.
7. Drizzle 2 tbsp of salsa over the filling.
1. Fold the sides of the tortilla over the filling.
2. Fold up the bottom of the tortilla, then roll it tightly away from you until the filling is fully enclosed.
1. Slice the burrito in half if desired and serve immediately. Enjoy your veggie-packed breakfast burrito!
Tips:
- To save time, you can cook the brown rice the night before and store it in the refrigerator.
- For extra flavor, consider adding spices like ground cumin or chili powder to your scrambled eggs.
- Feel free to customize your burrito by adding other veggies or swapping out ingredients to suit your taste preferences.
- Use a non-stick skillet to cook the eggs to prevent them from sticking and to reduce the amount of oil needed.
- Warm your tortilla in the microwave or on a skillet for a few seconds to make it more pliable and easier to wrap.
- If you prefer a spicier kick, use hot salsa or add a few slices of jalapeño to your burrito.
With just a few simple steps, you have a wholesome and flavorful breakfast burrito that's sure to become a staple in your morning routine. Enjoy the blend of fresh ingredients and the convenience of a handheld meal that you can savor at home or on the go.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 540kcal | 22% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 11g | 29% |
| Sugar 3.38g | 3% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 19% |
| Cholesterol 410mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 370mg | 67% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.63mg | 49% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.70mg | 41% |
| Vitamin B9 170ug | 43% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 33mg | 38% |
| Vitamin E 4.15mg | 28% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 3.33mg | 30% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 470mg | 38% |
| Potassium, K 900mg | 26% |
| Selenium, Se 40ug | 75% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 3.29mg | 30% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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