Veggie Breakfast Burrito (Fit)

By swapping white flour wraps for fiber-rich whole wheat tortillas and using low-fat cheese, this recipe delivers a high-protein, slow-digesting breakfast that keeps you full for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 whole wheat tortillas · 286 kcal in the whole recipe
• 3 eggs · 220 kcal in the whole recipe
• 1/2 red bell pepper, chopped · 19 kcal in the whole recipe
• 1 green bell pepper, chopped · 12 kcal in the whole recipe
• A handful of fresh spinach, chopped · 9 kcal in the whole recipe
• Low-fat white cheese, crumbled · 130 kcal in the whole recipe
• 1 tablespoon olive oil · 90 kcal in the whole recipe
• Salt, black pepper, and oregano to taste

Method

1. Heat olive oil in a non-stick pan, sauté the chopped peppers for 3-4 minutes, then add the spinach and cook until wilted.

   

2. Whisk the eggs with salt and spices, pour them over the vegetables, and scramble gently until cooked through.

   

3. Warm the whole wheat tortillas in a separate dry pan for 30 seconds on each side.

   

4. Divide the scrambled egg and vegetable mixture onto the warm tortillas, sprinkle with crumbled low-fat cheese, roll tightly, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.