Description

This Low-Carb Breakfast Burrito combines fluffy scrambled eggs, creamy avocado, and vibrant sautéed vegetables wrapped in a keto-friendly tortilla. It’s a nutritious and satisfying start to your day, perfect for those following a low-carb or gluten-free lifestyle. The recipe is quick to make, packed with protein and healthy fats, and customizable with optional cheese and salsa.

Ingredients

Scale

Egg Mixture

4 large eggs
1 tablespoon milk or water
Salt and black pepper to taste

Vegetables

1 tablespoon olive oil
½ cup diced bell peppers (any color)
½ cup diced zucchini
¼ cup diced red onion
½ cup baby spinach

Burrito Assembly

1 ripe avocado, sliced
2 low-carb or keto-friendly tortillas
¼ cup shredded cheddar or Monterey Jack cheese (optional)
Salsa or hot sauce for serving (optional)

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Instructions

Prepare the egg mixture: In a bowl, whisk together the eggs with milk or water until well combined. Season with salt and black pepper according to your taste preferences.
Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the diced bell peppers, zucchini, and red onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender. Add the baby spinach and cook for an additional 1 minute until wilted. Remove the vegetables from the skillet and set aside.
Cook the eggs: Using the same skillet, reduce heat to medium and pour in the egg mixture. Scramble gently until the eggs are just cooked through but still moist. Avoid overcooking to keep them fluffy.
Warm the tortillas: Heat the low-carb tortillas in a dry skillet for about 20-30 seconds on each side or microwave them for 15-20 seconds until they become soft and pliable.
Assemble the burritos: Evenly divide the scrambled eggs and sautéed vegetables between the two tortillas. Add sliced avocado and sprinkle cheese if using. Carefully roll up each tortilla, tucking in the sides to secure the filling.
Serve: Serve the burritos immediately with salsa or hot sauce on the side for added flavor, if desired.

Notes

For extra protein, add cooked turkey sausage or crispy bacon to the filling.
To make this recipe dairy-free, omit the cheese and use plant-based tortillas.
Ensure tortillas are labeled gluten-free if needed to maintain gluten-free status.
Customize veggies depending on preference or seasonality; mushrooms or tomatoes work great.
Serve with a side of fresh fruit or a small green salad for a balanced meal.