Description
A delicious gluten-free breakfast burrito packed with crispy potatoes, eggs, and fresh vegetables.
Ingredients
Scale
- 2 medium potatoes, diced
- 1 tbsp olive oil
- 4 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup shredded cheese
- 2 gluten-free tortillas
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced potatoes and cook until crispy, about 10 minutes.
- Add bell peppers and onions, cook for 3 minutes.
- Whisk eggs in a bowl, then pour into the pan.
- Stir until eggs are fully cooked.
- Warm tortillas in a separate pan.
- Divide the potato-egg mixture between tortillas.
- Sprinkle cheese on top.
- Roll tortillas into burritos.
- Serve immediately.
Notes
- Use gluten-free certified tortillas.
- Adjust vegetables to your preference.
- Add hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 190mg