Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 15 minutes

Level of Difficulty: Easy


4 Whole Wheat Tortillas, warmed

2 T. Extra Virgin Olive Oil

1 C. Frozen shredded potatoes

1 C. Deli Turkey, chopped

2 C. Broccoli, blanched and chopped

1 t. chopped flat leaf Italian parsley

1/2 t. Thyme leaves

1/2 T. Herbes de Provence (Victoria Taylor)

8 Lg. Eggs, whisked

2 T. Parmesan cheese, shredded

1 C. Mozzarella cheese, grated

Salt & pepper


Whisk eggs separately in a bowl.

Warm olive oil in a skillet on medium-high heat. Add shredded potatoes, and cook for a few minutes. Add broccoli, turkey, mozzarella cheese, parmesan cheese, Italian parsley, thyme, and Herbs de Provence. Remove from pan & add eggs. Add salt & pepper to taste. Scramble eggs just until set then return potato mixture to the eggs. Stir together & warm through. Serve alone or in a tortilla.

Recipe developed by Chef Laura Valcour