These breakfast burritoes are packed with peppers, onions and of course eggs and seasoned to perfection.
1 tablespoon olive oil or butter
1 cup chopped bell peppers
1 cup chopped green onions
3 cloves garlic, finely chopped
1 cup diced zucchini
1/2 cup canned or frozen corn, thawed
6 to 8 eggs, beaten
1/4 cup chopped cilantro
1 teaspoon dried oregano
Salt and black pepper to taste
Cayenne pepper to taste
6 to 8 flour tortillas
1 cup grated Mozzarella or Cheddar cheese
Heat the oil in a large skillet over moderate heat.
Saute the peppers, green onions, and garlic until tender but not brown, about 5 minutes. Add the zucchini and corn and cook covered for 5 minutes. Add the eggs, cilantro, oregano, salt, pepper, and optional cayenne and cook until eggs are set, stirring occasionally.
Spoon the mixture onto the tortillas and top with the grated cheese. Fold over one side of the tortilla about 2 inches and roll up, making the folded side the bottom of the tube.
Adding the cayenne pepper adds vitamins C, vitamin E and carotenoids.
Simply Organic Cayenne Pepper is Certified Organic and comes in a 2.89-ounce container. It is made according to the standards of Kosher certification. Be daring, and turn up the heat and color in your cooking!
Recipe makes 6 to 8 servings.