Soft flour tortillas are stuffed with a lip-smacking mixture and relished as a
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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.
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