Simple (And Spicy!) Breakfast Burrito

My co-worker (and friend!) Lindsey graciously gave me some jalapenos from her garden.

I am a girl that loves jalapenos. I seriously eat a jalapeno with every bite when I eat Mexican food!

I made this Spicy Breakfast Burrito the  morning after she gave me the jalapenos.

I have to admit I can’t find where I wrote down the recipe. (I am ridiculously unorganized right now!)

But…I have a pretty darn good memory

Have a spicy day!

XO,

Bree

Here’s What You Need: (For 1 but easy to double, triple, etc!)
1 whole wheat tortilla
1 egg
Skim milk
1 jalapeno (diced finely and deseeded and deveined)
1 medium tomato, diced
Extra virgin olive oil
Seasoning: Salt, pepper, paprika, cumin (or sub taco seasoning)
Optional: 1tsp of shredded cheese

Here’s What You Do:
Preheat your panini maker* as well as a pan over medium high with a dash of evoo. Mix egg and a dash of skim milk and then season with a dash of each of the seasonings and set aside. Add the jalapeno to the pan and heat for a minute or so and then add in the tomato and stir for 1-2 minutes. Add in the egg mixture, stirring in the vegetables. Cook for 1-2 minutes . Fill the tortilla with the eggs and top with the cheese. Fold in the sides and put in the panini maker for 4 minutes or until the top turns golden brown.

*If you don’t have a panini maker -get one! J/k You can still make this if you don’t have one. Simply heat a grill pan sprayed with non-stick and cook the burrito on the pan with another heavy pan on top of it, which will create the great grill marks.

Kid Tip:
Leave out the jalapeno! I would also sub in spinach for the tomato and add ham  and cheese for my lil guys.

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With the Fonz!