Veggie Breakfast Burritos

A Man, A Can, A Microwave, p. 35

½ 14-oz can diced tomatoes with zesty jalapenos, well-drained

6-oz can sliced mushrooms, drained

3 eggs

3 8” flour tortillas

½ cup chopped bell pepper (green or red)

¼ cup chopped red onion

1 tsp olive oil

1/8 tsp ground black pepper

1/3 cup shredded low-fat sharp Cheddar or Monterey Jack cheese

¼ cup salsa

In a 1-quart microwave-safe dish, stir the bell pepper and onion with the oil until good and greasy. 

The microwave cooks these surprisingly well.

Nuke for 3 to 5 minutes, or until the veggies soften. Stir in the tomatoes and mushrooms and nuke for 2 to 3 minutes, or until hot. In a medium bowl, beat the eggs and black pepper. Pour over the veggies and mix it all up. Nuke for 2 to 4 minutes, stirring twice, until the eggs are almost set. Top with the cheese and nuke for 1 to 3 minutes, or until the cheese is melted. 

I may have used a little more cheese than the recipe called for. 

Nuke the tortillas for 10 to 20 seconds until warm. Spoon some veggie-eggy filling onion each tortilla, top with some of the salsa, and roll up.

Almost ready to be served with some insta-rice!

My Rating: 3/5 "Even with the salsa this lacks a certain... pizzazz. It's also really bulky and cumbersome to eat if you follow the serving instructions. And it drips fluid the whole time you're eating it. I mean it's not bad, it's just not something I'd make again."