Breakfast Burrito

  • Serving Size1


    • 2 to 3 eggs
    • 1/4 tsp green onions, finely chopped
    • 1 romaine lettuce leaf (whole, chopped, or shredded)
    • 1/2 Roma tomato (diced)
    • 1 slice of bacon
    • 1/4 to 1/2 of an avocado
    • 2 T of water (or cashew milk)
    • Sea salt and pepper, to taste
    • 1 - 2 T Salsa (no sugar added)
    • Approved oil (for cooking)



    Whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside. Heat approved oil in a pan over medium-high heat. Pour in the eggs and allow to cook without touching until they start to set.


    Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of the pan until the egg is set. Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan.


    Continue cooking until egg is cooked through. Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.


    Fold the edges of the egg toward the center and secure with toothpicks, if desired.
    Top with salsa and serve.

    Recipe adapted from:  

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