Breakfast Burrito with Scrambled Eggs, Cheese, and Sautéed Carrots
A flavorful breakfast burrito filled with fluffy scrambled eggs, melted cheese, and tender sautéed carrots, perfect for a grab-and-go morning.
Ingredients
- •4 large eggs
- •2 tablespoons milk
- •1 tablespoon unsalted butter
- •1 medium carrot, peeled and finely diced
- •1/4 cup shredded cheddar cheese
- •2 large flour tortillas (8-10 inch)
- •Pinch of salt
- •Pinch of black pepper
- •Optional: 2 tablespoons salsa
- •Optional: 1 tablespoon chopped fresh cilantro
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- 2
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the finely diced carrot and sauté for 3-5 minutes, or until tender-crisp.
- 3
Pour the egg mixture into the skillet with the carrots. Cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy, about 3-4 minutes. Remove from heat.
- 4
Warm the tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet).
- 5
Lay each warm tortilla flat. Divide the scrambled eggs and carrots evenly between the two tortillas. Sprinkle each with half of the shredded cheddar cheese. If desired, add salsa and cilantro.
- 6
To assemble the burrito, fold in the sides of the tortilla, then fold up the bottom edge and roll tightly from bottom to top. Serve immediately.
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