The Ultimate Breakfast Burrito
Fitness Fanatics, I imagine you’ve heard this age-old health advice before: breakfast is the most important meal of the day, you should never skip it. Now, while there are studies which show that fasting can have some benefits, such as helping the body to detoxify itself and initiating cell regeneration, for the most part, it is in your best interest to be having a well-balanced breakfast each morning. In other words: that age-old health advice is not the load of bullshit it appears to be (lol). Especially for those of you who are training and looking to sculpt your body. Good balanced nutrition, in general, is of the utmost importance and can make a huge difference in how your body composition changes as you implement a healthy lifestyle. And you NEED a rich source of fuel in the morning to not only start-up your metabolism, but give your body the energy it needs to workout safely, and effectively.
This burrito gives you that fuel to get you through the morning and your workouts with a full range of macro and micro nutrients such as: carbohydrates, protein, vitamin b12, omega-3 fatty acids and lycopene. And it tastes ahhh-mazing 🤩
So, if you’re sick of the same old “eggs&bacon” breakfast, and want to give your body the nutrition it needs/deserves you simply have to try this recipe (it’s even vegetarian friendly 🙃).
2 large eggs
3 tbsp thinly sliced onion
3 tbsp vine ripened tomato, diced
2 leaves fresh organic basil, minced
1 small potato, cut into uniform cubes
One and a half inch thick rectangular slice of marble cheese, grated
Butter 1-2 tbsp
Parmesan Cheese, a dash of
1 tbsp Mayonnaise
Lemon Juice, a dash of
Hot Sauce, to taste
Whole Wheat 10″ Flour Tortilla
Place diced vine ripened tomato in small dish and top with salt&pepper, a dash of lemon juice, and minced basil then place in fridge to allow flavors to marry.
Turn oven on to 350 degrees, and place cubed potatoes in glass bowl
Top potatoes with a pinch of garlic powder, onion powder, a dash of Italian seasoning, a dash of parmesan cheese, and salt&pepper
Pour olive oil liberally atop potato/spice mixture and stir until evenly coated
Place potatoes in oven for roughly 10-15 minutes before turning (30 minutes total cook time)
Once you turn the potatoes at 10-15 minutes you can start caramelizing your onions. To do that, place sliced onions in buttered frying pan and cook on low, while stirring occasionally for about 10 minutes.
For your egg mixture, beat two large eggs in glass bowl then add to them: salt&pepper, garlic powder, and parsley. Mix well!
Then you can add your grated marble cheese to the egg mixture, and stir
Add egg mixture to buttered frying pan with caramelized onions and turn the burner up to medium
Stir eggs continually with spatula, or wooden spoon until you can no longer see any moisture left in your eggs, then remove from heat
Remove your potatoes from the oven at this time (they should be golden brown)
And take you tomato mixture out of the fridge along with your mayo and hot sauce
To assemble your burrito:
Place your flour tortilla on your plate, unheated (I find tortillas easier to work with unheated)
Spoon mayonnaise ALMOST in the center of your tortilla–leaving exposed tortilla on all sides; two smaller and two larger. It should be off-centered in order to make folding easier and your finished product prettier.
Atop the mayonnaise add your oven roasted potatoes (be sure to blot potatoes with paper towel beforehand to remove any excess olive oil)
Top the potatoes with hot sauce
Then add your eggs
Lastly, place your tomato basil mixture on top of your eggs
Now the fun part: folding it into a burrito (that was sarcasm, F.Y.I 🙃)
The food you placed should have been done so in a straight line, allowing for you to grab either side of the tortilla where the food/filling ends.
If you didn’t, just fix your line so you can access the flour tortilla on either side, unobstructed.
When you successfully do this fold both of the smaller sides of the tortilla inwards–towards the burrito’s filling.
Then, grab the smaller of the two larger sides of the tortilla and fold it over all the toppings/the previous folds you just made.
Now, as you hold what you just did in place, grab a knife–or use your hand–and maneuver any loose fillings into that little tortilla pocket you just created until everything feels snug.
Once it feels snug and like nothing will fall out, roll the entire tortilla forwards–continuing until there’s no tortilla left to fold.
You SHOULD have a fully assembled burrito at this point, hopefully anyway 😉 haha .
So, now that you’ve finished rolling it, cut your burrito down the center with a sharp kitchen knife.
Rejoice, your breakfast burrito is complete! Eat and enjoy! 🙂