2013 Kids Recipe Challenge winning recipe: 2nd Place!
Jaimie, from Brantford, loves to help make this recipe – especially cracking the eggs!
Make the egg mixture the night before so all that needs to be done is a warm up in the microwave and wrap in a tortilla to head out to school or work. A great start to anyone’s day.
Preparation Time: 5 minutes
Cooking Time: 4 minutes
Makes: 1 serving
Tips:
- Change up the veggies and cheese for new flavour combinations.
- This recipe doubles easily to make more for family and friends.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Eggs |
2
|
| Milk |
1 Tbsp (15 mL)
|
| Green onions |
2
|
| Red or green bell pepper |
1/2
|
| Salt and freshly ground black pepper |
a pinch each
|
| Cheddar cheese, shredded |
1/4 cup (60 mL)
|
| Small whole wheat tortillas |
2
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- In a bowl, whisk together eggs and milk.
- Gently rinse onion and pepper under cool running water. Chop the onions and dice the pepper; stir into egg mixture. Add salt and pepper.
- Spray a small nonstick skillet with cooking spray. Heat over medium low heat. Pour egg mixture into skillet and as egg begins to set, use a spatula to gently push cooked portions to the centre. Tilt pan to allow uncooked eggs to flow into empty spaces.
- Sprinkle with cheese and cook for 1 minute or until the internal temperature reaches 165ºF (74ºC) on a digital food thermometer.
- Divide egg in two and place each half onto a tortilla. Roll up to enjoy.
Nutrition Information per 1 burrito:
Calories: 246 kcal
Protein: 14 g
Fat: 12 g (eggs and cheese)
Carbohydrate: 20 g
Fibre: 3 g
Sodium: 413 mg (tortilla)
Last Update – June 25, 2024