Ingredients

• 1 tbsp (15 ml) - olive oil or butter
• 1 cup (250 ml) - chopped red, green or yellow bell peppers (capsicum)
• 1 cup (250 ml) - chopped green onions
• 3 - cloves garlic, finely chopped
• 1 cup (250 ml) - diced zucchini (courgettes)
• 1/2 cup (125 ml) - canned or frozen corn
• 6 to 8 - eggs, beaten
• 1/4 cup (60 ml) - chopped cilantro
• 1 tsp (5 ml) - dried oregano
• Salt and freshly ground pepper to taste
• Cayenne pepper to taste (optional)
• 6 to 8 - flour tortillas
• 1 cup (250 ml) - grated mozzarella or cheddar cheese

How to Make Breakfast Burritos

• Heat the oil in a large skillet over moderate heat.
• Saute the peppers, green onions, and garlic until tender, but not brown, for about 5 minutes.
• Add the zucchini and corn. Cover and cook for 5 minutes.
• Add the eggs, cilantro, oregano, salt, ground pepper, and cayenne.
• Cook until the eggs are set, stirring occasionally.
• Spoon the mixture onto the tortillas and top with grated cheese.
• Fold one side of the tortilla over at about 2 inches (5cm) and roll up, making the folded side the bottom of the tube.