Back in Colorado, but my breakfast (brunch) game is stronger than ever. Maybe it is just because classes haven’t started yet and I am feeling energized and creative! Yesterday, I woke up late and decided to wait for lunch, but I was still craving breakfast foods. As a compromise, I made gluten-free, Veggie Brunch Burritos!
♦ 3 corn tortillas
♦ 3 whole eggs
♦ handful of spinach
♦ 1/3 red bell pepper
♦ ½ avocado
♦ ½ small tomato
♦ hot sauce (optional)
This recipe makes three burritos, but I can only save room for maybe two, so I saved the third in the fridge for the following day’s breakfast (or brunch again).
Begin by scrambling the three eggs. I promise there are three in there. The yolk just broke…that’s fun to say…
Next, add in the chopped red peppers as they take the second longest to cook.
Add the diced tomato and some spices if desired. I just added some pepper.
Throw in a handful of spinach and mix well.
Finish cooking until the spinach is wilted a bit. I do not like overcooked spinach, or frozen spinach for that matter. I don’t remember the last time I ate frozen spinach. It is just not the same–all shredded and bitter–but back to the recipe!
Prepare the tortillas and fill each with a scoop of egg scramble. Top with diced avocado and hot sauce.
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