Zucchini Lentil Breakfast Burritos (Make Ahead)
A healthy, freezer-friendly breakfast burrito recipe that you can make ahead of time and reheat quickly in the morning.
- ½ tablespoon olive oil
- ½ cup onion chopped into small pieces (½ small onion)
- 1 cup chopped zucchini
- 1 bell pepper chopped into small pieces
- 1 cup canned lentils drained and rinsed (I used brown)
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 2 cup cheddar cheese shredded
- 6 12 " tortillas
Heat oil over medium heat. Add the onion to the pan and cook for 5 or so minutes until soft and translucent.
Add the zucchini and bell pepper to the pan, and cook for 5 or so more minutes, until soft and cooked through.
While veggies are cooking, beat the eggs with the salt, pepper, and oregano.
Add the eggs and the lentils to the pan and cook for 3-4 more minutes, until eggs are cooked through.
Wrap tightly in plastic wrap, then place in a large ziplock bag.
If you are storing for longer than 1-2 weeks, you may wish to wrap with aluminum foil as well.
You can either thaw in the fridge overnight, or microwave on a paper towel for 30 seconds/side.
I recommend crisping them up on a George Foreman Grill or in a frying pan.
Serving: 1burrito | Calories: 348kcal | Carbohydrates: 25g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 210mg | Sodium: 320mg | Fiber: 4g | Sugar: 2g