Ingredients:
1 cup cooked quinoa
4 large eggs
1 tablespoon olive oil
1/2 cup diced bell peppers (red, yellow, or orange)
1/2 cup diced zucchini
1/4 cup diced red onion
1/4 cup chopped spinach
Salt and pepper, to taste
4 whole wheat tortilla wraps
Optional toppings: salsa, avocado, shredded cheese
Instructions:
In a bowl, whisk the eggs until well beaten. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced bell peppers, zucchini, and red onion. Sauté for about 5 minutes, until the vegetables are tender.
Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Cook the eggs, stirring occasionally, until they are scrambled and cooked through.
Stir in the cooked quinoa and mix everything together. Season with salt and pepper to taste.
Warm the tortilla wraps in a separate pan or in the microwave.
Spoon the quinoa and veggie mixture onto each tortilla wrap.
If desired, top with salsa, avocado slices, and shredded cheese.
Fold in the sides of the wrap and roll it up tightly, forming a burrito.
Serve the Quinoa and Veggie Breakfast Burrito as a delicious and nutritious morning meal.
Calorie breakdown per serving (approximate):
Calories: 330
Protein: 16g
Carbohydrates: 41g
Fat: 11g
Fiber: 7g
Sugar: 4g
Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.
This Quinoa and Veggie Breakfast Burrito is a wholesome and filling option to start your day. Packed with protein from the quinoa and eggs, along with the fiber and nutrients from the vegetables, this burrito provides a well-rounded meal. Feel free to customize the fillings with your favorite veggies or add extra toppings like salsa, avocado, or shredded cheese for added flavor and texture. It can be enjoyed at home or as a convenient on-the-go breakfast. Embrace the nourishing benefits of this tasty breakfast burrito as a satisfying and healthy way to fuel your day.
