Yield:Description
A vegetarian breakfast burrito with roasted tomatoes and avocado.
Ingredients
Fort the tomatoes:
- 2 pints cherry tomatoes
- 2 tablespoons garlic infused olive oil
- 1 teaspoon kosher salt
For the burritos:
- 3 eggs + 3 egg whites (or all
- 1 tablespoon coconut oil
- salt and pepper to taste
- 2 Toufayan Bakeries Wholesome Wheat Wraps
- sliced avocado
- cilantro for garnish
Instructions
To roast the tomatoes:
- Preheat oven to 300F degrees. Place tomatoes in a glass baking pan. Toss with garlic infused oil and sprinkle with salt. Roast in a preheated oven for 2- 2 1/2 hours until soft and caramelized.
When ready to prepare burritos:
- Heat coconut oil in non-stick sauté pan over medium-low heat. Combine eggs and egg whites in a bowl with a splash of water. Use a fork or whisk to whip the eggs until light and fluffy. Pour the eggs into pan and cook, over low heat until fluffy and cooked to your liking. Season with salt and pepper.
- Divide the eggs between two tortillas and top with sliced avocado and a smattering of roasted tomatoes. Garnish with cilantro if you like, roll up and enjoy!
Notes
You’ll have more tomatoes than you need for these burritos but rest assured you’ll come up with many ways to enjoy them!