"A hearty breakfast that’s gluten-free, vegetarian AND dairy-free! Full of nutritious spinach, mushrooms, tomatoes, and scrambled eggs."
Breakfast Burrito
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 tbsp avocado oil
- 1 cup sliced mushrooms
- 1 red pepper, diced
- 2 cups fresh spinach
- 2 eggs, whisked
- Siete Grain Burrito Size Tortillas
- 2 tbsp dairy-free cream cheese
- 1/2 tbsp Siete Whole30 Approved Traditional Hot Sauce
- avocado oil cooking spray
- to taste salt and pepper
Method
Step 1
In a large non-stick skillet over medium heat, add 1 tbsp of avocado oil and mushrooms.
Step 2
Cook mushrooms until excess moisture evaporates and add bell peppers.
Step 3
Sauté mushrooms and peppers together for 1-2 mins and add spinach.
Step 4
Combine everything and cook until spinach has wilted. Season with salt and pepper.
Step 5
Add a pinch of salt and pepper to whisked eggs, and add to sautéed vegetables.
Step 6
Scramble together until eggs are fully cooked.
To assemble
Step 1
Warm burrito tortilla according to package instructions.
Step 2
Add a thin layer of cream cheese in the center of each tortilla. Add scrambled egg-vegetable mixture.
Step 3
Finish by adding about ½ tbsp Siete Traditional Hot Sauce.
Step 4
Roll up to form a burrito.
Step 5
Heat a skillet over medium high heat and spray with avocado oil spray.
Step 6
Sear both sides of the burrito until golden brown. Cut and serve!