Veggie and Egg Breakfast Burritos

These easy burritos are loaded with good-for-you veggies, protein-packed eggs and plenty of flavor. We've kept our ingredient list simple, but feel free to add whatever veggies you have on hand and that you like. This recipe makes 4 burritos.

PREP TIME: 10 minutes
COOK TIME: 15 minutes

4 burrito-sized flour tortillas
4 large eggs
1/2 cup cheddar or jack cheese
1/2 medium yellow onion, chopped
1/2 red bell pepper, cored, seeded and chopped
2 handfuls baby spinach leaves, washed and dried
1/4 cup chopped chives
1 tablespoon olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper

Whisk together eggs, cheese, chives, salt and pepper in a mixing bowl. Set aside.

Heat oil in a nonstick skillet to medium-high on the stove top. Add onion and pepper and sauté until the vegetables become translucent, about 5 minutes. Add spinach and cook for 2 more minutes, or until the water cooks off. Remove mixture from the pan with a slotted spoon and transfer to a plate.

Add remaining oil to the pan and add egg mixture. Cook, stirring every 30 seconds with a rubber spatula, until the eggs are cooked through. Add in vegetable mixture and stir to combine.

To assemble the burritos, place about a 1/4 of the egg mixture in the center of a tortilla. Fold the ends over and wrap. Serve immediately.