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Spinach Tortilla Breakfast Wrap
Rudi's Gluten-Free Bakery
November 11, 2015
This hearty, veggie filled breakfast burrito is a great way to start your day!
Quick & easy
Rudi’s Gluten-Free Bakery ™ Spinach Tortillas
2 large eggs
2 tablespoons oil
½ cup chopped bell peppers
¼ cup chopped onions
1 cup shredded cheddar cheese (or vegan cheese)
Breakfast sausage or bacon (optional)
Salt and pepper to taste
Heat 1 tablespoon oil in a large skillet over medium heat
Add the bell peppers and onion, season with salt and pepper
Cook for 8-10 minutes, stirring occasionally until peppers are tender, transfer to a plate and set aside
Heat a second tablespoon of oil over low-medium heat
In a small bowl, whisk together the eggs with a small amount of salt and pepper and carefully pour them onto the skillet
Cook for 3-4 minutes, scrambling around. Fold in peppers and onions, cheese, and breakfast meat and cook for 2 more minutes
Transfer the eggs into a bowl and wipe out the skillet. Cook tortillas for 30 seconds on each side
Scoop desired amount of egg mixture into the center of the tortilla and carefully roll, tucking sides in as you go
Cut diagonally in the center and allow to cool before enjoying with your favorite salsa, hot sauce, or on its own!
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