Healthy Breakfast Tortillas

Some things are almost so easy that they don’t really require a recipe. But I love these so you’re getting one.

My new favorite find at the grocery store is corn tortillas. Everyone and their mother has probably bought these before but I really never had noticed them until last weekend. They’re cheap(perfect for a college student), whole-grain, naturally gluten-free and vegan. That’s an all around win in my book.

j

So now I have these tortillas; but what to do with them? Well, I went the obvious route and stuffed them with piping hot scrambled eggs, a slightly spicy salsa, and cool, ripe avocado. Difficult? No. Delicious? Yes.

Make sure your avocado is ripe for this recipe. A ripe avocado makes all the difference. The skin should be a reddish brown and the flesh should give easily to pressure.

Healthy Breakfast Tortillas

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Enough for 2 people):

• 4 whole-grain corn tortillas(or whole-wheat if gluten isn’t an issue)
• 8 medium eggs
• 1/4 cup salsa
• 1 large ripe avocado, sliced into thin wedges

Method:

1. Heat up a frying pan over a burner set to medium-high heat.

2. Crack and beat the eggs into a large bowl.
3. Pour the scrambled eggs into a hot pan. Cook for about a minute scraping occasionally until most of the egg is cooked(leave it a little liquidy as the egg will continue to cook once it’s off the heat).
4. Heat up the tortillas and stuff them each with a quarter of the scrambled eggs.
5. Top with salsa and sliced avocado. Serve hot.

I found this salsa at Trader Joe’s also over the weekend. I was a little worried I wouldn’t like it since I usually go for really spicy salsas and this one advertises itself as having a medium heat. What it lacks for in spiciness it makes up for in tomato and chili flavor; it’s really good and the bottle is almost half gone. I can’t keep my tortillas out of it.