Recipe: Breakfast Burritos

Breakfast Burritos

1 Tbsp (15 ml) olive oil or butter
1 cup (250 ml) chopped red, green, or yellow bell peppers (capsicum)
1 cup (250 ml) chopped green onions, green and white parts (spring onions or scallions)
3 cloves garlic, finely chopped
1 cup (250 ml) diced zucchini (courgettes)
1/2 cup (125 ml) canned or frozen corn, thawed
6 to 8 eggs, beaten
1/4 cup (60 ml) chopped cilantro
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
6 to 8 flour tortillas 1 cup (250 ml) grated mozzarella or Cheddar cheese

Heat the oil in a large skillet over moderate heat. Saute the peppers, green onions, and garlic until tender but not brown, about 5 minutes.

Add the zucchini and corn and cook covered for 5 minutes.

Add the eggs, cilantro, oregano, salt, pepper, and optional cayenne and cook until eggs are set, stirring occasionally.

Spoon the mixture onto the tortillas and top with the grated cheese. Fold over one side of the tortilla about 2 inches (5 cm) and roll up, making the folded side the bottom of the tube.

Servings: 6 to 8