Foodbe
spring breakfast burrito

spring breakfast burrito

👨‍🍳 Chefy Tip: Cook the eggs over medium, not high. High heat scrambles too fast and makes them grainy. After adding the garlic and peas, listen for the sizzle to soften the peas without browning the garlic — that's 90 seconds to two minutes. 🍳 Chefy Tip: Keep the pan off direct heat when you fold the eggs back in after the veggies. The residual heat is enough.

Serves
2
Prep
10 min
Cook
10 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
380
Carbs
45g
Protein
18g
Fat
15g

Flavor Profile

🌿 Herbaceous and fresh from spring onions and chives
🧄 Lightly garlicky from roasted green garlic
🥚 Savory and satisfying from fluffy scrambled eggs
🧀 Creamy and tangy from crumbled feta
🍋 Bright and zesty from a squeeze of fresh lemon

Ingredients

🌯 2 whole wheat tortillas
🥚 4 large eggs
🧄 2 cloves roasted green garlic, minced
🫛 1/2 cup sugar snap peas, thinly sliced
🌱 1/4 cup chives, chopped
🧀 1/3 cup crumbled feta or dairy-free cheese
🥑 1/2 avocado, sliced
🍋 Juice of 1/2 lemon
🌿 2 tbsp fresh cilantro, chopped
🫒 1 tsp olive oil
🧂 Salt and pepper to taste

Instructions

01

Whisk eggs with salt and pepper. Heat olive oil in a non-stick skillet over medium heat and scramble eggs until just set. Remove from heat.

02

In the same pan, sauté garlic and snap peas 2 minutes. Lay out tortillas and divide eggs, sautéed veggies, chives, feta, and avocado evenly. Drizzle with lemon juice and top with cilantro.

03

Roll burritos tightly and toast in a dry pan 1-2 minutes per side. Slice in half and serve immediately.

🧬 Food Science

Spring is the best time for sugar snap peas, chives, and green garlic, making this burrito a true seasonal treat. Chives are loaded with antioxidants and vitamins A and C, boosting immunity, while eggs provide high-quality protein for a strong start to the day.

Pair It

🥂 An iced almond latte or fresh orange juice pairs perfectly with the bright spring flavors.
🍽️ Serve alongside fresh fruit salad or a simple cucumber and dill salad.