- ½ tablespoon olive oil
- 1 tablespoon onion, finely diced
- 1 tablespoon bell pepper, finely diced
- 2 large eggs
- Salt and pepper, to taste
- 1 flour tortilla (10-inch)
- ½ cup shredded cheddar cheese
- 2 tablespoons salsa
Required Kitchen Tools
When I make my Egg Burrito, having the right tools really makes a difference. Here's what I always use:
- Non-stick skillet: Perfect for cooking the eggs evenly without sticking.
- Spatula: Helps me gently fold the eggs and veggies for that soft, fluffy texture.
- Whisk or fork: For quickly beating the eggs until smooth and well combined.
Microwave or skillet: To warm the tortilla before rolling the burrito.
