breakfast burittos nine eggs

Ingredients

• Olive oil

  ½ tbsp or 7g

• Zucchini

  raw, with skin

  1 cup, chopped or 124g

• Red bell pepper

  raw

  1 small or 74g

• Lentils

  cooked, boiled, salted

  1 cup or 198g

• Egg

  whole

  9 large or 450g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Oregano

  dried

  ¼ tsp, ground or 0.5g

• Cheddar cheese

  245g

• Corn tortillas

  6 tortilla or 144g

Directions

1. Heat oil over medium heat. Add the onion to the pan and cook for 5 or so minutes until soft and translucent. Add the zucchini and bell pepper to the pan, and cook for 5 or so more minutes, until soft and cooked through. While veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs and the lentils to the pan and cook for 3-4 more minutes, until eggs are cooked through. Assemble the burritos Spread out ½ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ⅓ cup of cheese. Roll up as shown in photos and wrap with plastic wrap until you're ready to serve! To freeze: Wrap tightly in plastic wrap, then place in a large ziplock bag. If you are storing for longer than 1-2 weeks, you may wish to wrap with aluminum foil as well. To thaw: You can either thaw in the fridge overnight, or microwave on a paper towel for 30 seconds/side. I recommend crisping them up on a George Foreman Grill or in a frying pan. Source: https://sweetpeasandsaffron.com/zucchini-lentil-breakfast-burritos-make-ahead/