Healthy Breakfast Tortillas Recipe

ByHailey Reed
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Introduction

Start your day with a fresh and nutritious twist on a classic breakfast. These Healthy Breakfast Tortillas combine creamy avocado, vibrant tomato, and softly scrambled eggs wrapped in warm tortillas for a satisfying meal that’s quick to prepare.

A white plate holds a soft tortilla with three main layers: the bottom layer is light beige scrambled eggs, the middle layer is creamy green avocado chunks, and the top layer is bright red chopped tomatoes mixed with fresh green cilantro sprinkled over the top. In the background, another white plate with a similar tortilla and topping is visible, sitting on a white marbled surface. To the left, a small stacked pile of plain tortillas rests on the same white marbled surface. Nearby, there is a fork and knife placed together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 Avocado
  • 2 Tomatoes
  • 2 tablespoons Fresh Cilantro
  • 3 Eggs
  • 1 tablespoon Olive Oil
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 4 Small Flour Tortillas

Instructions

  1. Step 1: Halve the avocado and remove the stone. Cut it into quarters, peel off the skin, then chop into cubes. Chop the tomatoes into small pieces or quarter them if using cherry tomatoes.
  2. Step 2: Heat a non-stick frying pan over medium heat. When hot, add the olive oil.
  3. Step 3: Beat the eggs in a jug, then pour into the hot pan. Let cook for about 20 seconds before gently stirring the eggs around the pan to create soft scrambled eggs.
  4. Step 4: Place the flour tortillas on plates. Divide the cooked eggs evenly among them. Season with salt and black pepper to taste.
  5. Step 5: Top each tortilla with the chopped avocado and tomato, then sprinkle with fresh cilantro. Wrap the tortillas up and serve immediately.

Tips & Variations

  • For extra flavor, add a squeeze of lime juice over the avocado before assembling.
  • Swap flour tortillas for whole wheat or gluten-free versions if preferred.
  • Include some shredded cheese or a dash of hot sauce for a richer taste.
  • Use baby spinach or arugula inside the tortilla for added greens.

Storage

These breakfast tortillas are best enjoyed fresh. If needed, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave before serving to avoid sogginess.

How to Serve

The image shows two white plates each holding a single tortilla wrap. On the closer plate, the tortilla is flat with three clear layers of filling: the bottom layer is scrambled eggs with a soft, yellow texture, the middle layer consists of chunky light green avocado pieces, and the top layer is diced red tomatoes mixed with chopped fresh green cilantro scattered over the top. The other plate in the background also has a similar tortilla wrap but is slightly out of focus. To the left of the plates is a small stack of plain tortillas resting on a white marbled surface. A shiny silver fork and knife rest on the upper right corner near the second plate. The whole scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the scrambled eggs in advance?

Yes, you can cook the scrambled eggs ahead of time and store them in the refrigerator for a day. Reheat gently before assembling the tortillas to keep them soft.

What can I use instead of fresh cilantro?

If you’re not a fan of cilantro, fresh parsley or basil can be great alternatives that still add a fresh herb flavor to the dish.

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Healthy Breakfast Tortillas Recipe

★★★★★

4.8 from 135 reviews
  • Author: Hailey
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat
Print Recipe

Description

A quick and healthy breakfast option featuring scrambled eggs served on warm flour tortillas, topped with fresh avocado, tomato, and cilantro for a flavorful and nutritious start to your day.

Ingredients

Scale

Produce

  • 1 Avocado
  • 2 Tomatoes
  • 2 tablespoons Fresh Cilantro

Protein & Dairy

  • 3 Eggs

Pantry

  • 1 tablespoon Olive Oil
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 4 Small Flour Tortillas

Instructions

  1. Prepare the Avocado and Tomato: Halve the avocado and remove the stone. Cut into quarters, peel off the skin, then chop into cubes. Chop the tomatoes into small pieces or quarter them if using cherry tomatoes.
  2. Heat the Pan: Place a non-stick frying pan over medium heat. When hot, add one tablespoon of olive oil, allowing it to heat through.
  3. Cook the Eggs: Beat the eggs in a jug, then pour into the hot pan. Let them cook undisturbed for about 20 seconds, then start gently mixing the eggs around the pan to cook evenly, aiming for soft scrambled eggs.
  4. Assemble the Tortillas: Place the small flour tortillas on plates and evenly divide the scrambled eggs among them. Season with salt and ground black pepper to taste. Top with the chopped avocado and tomato, then sprinkle with fresh cilantro. Wrap the tortillas and serve immediately.

Notes

  • Use fresh ingredients for the best flavor and nutrition.
  • You can substitute the flour tortillas with whole wheat or gluten-free tortillas if desired.
  • Adjust the amount of salt and pepper to suit your taste preferences.
  • Serve immediately to enjoy the texture and freshness of the ingredients.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Keywords: healthy breakfast, breakfast tortillas, scrambled eggs, avocado, tomato, quick breakfast, easy breakfast recipe

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