Organic Veggie Breakfast Burrito

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● Four large corn or whole grain tortillas

● Four large pasture raised, Grade AA, USDA organic label eggs

● 1/4 cup diced organic bell peppers (assorted colors)

● 1/4 cup diced organic onions

● 1/4 cup diced organic tomatoes

● 1/4 cup shredded raw cheddar cheese

● sea salt and organic black pepper to taste

● organic salsa and organic avocado slices for serving

In a skillet, heat a little oil over medium heat. Add the diced bell peppers and onions and sauté until softened approx. 5 minutes.

In a bowl, whisk the eggs and season with salt and pepper.

Push the sautéed veggies to one side of the skillet and pour the whisked eggs into the other side. Scramble the eggs until cooked through.

Warm the tortillas in a separate skillet or microwave.

Place a spoonful of scrambled eggs in the center of each tortilla. Top with diced tomatoes and shredded cheese.

Fold in the sides of the tortilla and roll it up tightly.

Serve the breakfast burritos with salsa and avocado slices on the side.

Optional: Garnish the burritos with some fresh cilantro or a squeeze of lime juice.