Veggie Breakfast Burrito

Veggie Breakfast Burrito

Prep Time

1 minute

Cook Time

3 minutes


2 people

Try this great breakfast burrito from Karen Pavone’s Cooking Guru series. Simple, healthy ingredients make this morning meal the perfect quick fix recipe to get your day started.

Head over to the video recipe here for more tips and tricks from Karen Pavone.


  • 2 flour tortillas, burrito size (gluten-free, if desired)
  • 4 large eggs
  • 2 tablespoons Clover Organic half & half
  • 3 teaspoons olive oil
  • 1/2 small onion, chopped
  • 1/2 bell pepper, chopped
  • 2 cups fresh baby spinach, washed
  • 1/2 cup Clover Organic 3-Cheese Mexican Blend
  • Salsa
  • Diced avocado


  • 1 In a large saute pan, heat 2 teaspoons olive oil over medium heat.
  • 2 Add onion and bell pepper.
  • 3 Cook, stirring occasionally, until crisp-tender, about 3-4 minutes.
  • 4 Add baby spinach and toss to wilt.
  • 5 Remove from heat and set aside.
  • 6 Crack the eggs into a bowl.
  • 7 Mix in half & half until blended.
  • 8 Heat remaining 1 teaspoon olive oil in a medium skillet over medium heat.
  • 9 Add egg mixture and move around the pan with a rubber spatula until soft scrambled.
  • 10 Remove from heat.
  • 11 Sprinkle 1/4 cup cheese on each tortilla and microwave 40-45 seconds to melt.
  • 12 Remove and lay flat on a counter top or cutting board.
  • 13 Spoon 1/2 of the scrambled eggs and some of the veggie mixture in the center of the tortilla over the melted cheese. (Take care not to overstuff the tortilla or it will be difficult to wrap).
  • 14 Top with 1-2 tablespoons fermented salsa and diced avocado.
  • 15 To wrap the burrito, start by folding the sides toward the center (partially covering the filling).
  • 16 Next, fold the end closest to you over the filling & sides, and roll snugly. You may need to tuck the filling a bit as you go.


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