The tortilla for this recipe isn’t made with any kind of flour. Instead, eggs and flaxseed meal are mixed together and carefully cooked to form a tortilla for wrapping the burrito. I figured that I would want eggs with my breakfast burrito anyways, so I incorporated them into the actual tortilla. The flaxseed meal helps to hold the eggs together and adds a lot of fiber and omega-3s to the dish. You start by cooking the tortilla on the stove and then finish it under the broiler. The key is to carefully use a spatula to run around the edges and underneath the tortilla while it cooks so that it doesn’t stick to the pan.
This recipe makes two burritos, but it takes a little patience to make the tortillas so it’s not exactly something you would want to make on-the-go. You definitely don’t want to skip the last step of baking it for 5 minutes, because otherwise the burrito is more likely to fall apart on you.
Use whatever fillings you prefer! I had leftover tilapia and mango salsa, so I added that to my burrito along with some spinach, red pepper, and avocado. You could also add onion, sausage, ground beef…the possibilities are endless. The morning breakfast burrito is back, and waiting for you to make it your own.
- For the tortillas
- 2 eggs
- 2 egg whites
- 1/2 cup water
- 4 tsp ground flaxseed
- Pinch of salt
- For the filling
- 1 avocado, diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup onion, finely diced
- 1/4 cup baked tilapia or other protein
- Handful of spinach leaves
- 1 tsp coconut oil
- In a small bowl, whisk together the ingredients for the tortilla. Preheat the oven broiler.
- Heat a 10-inch non-stick skillet over medium heat and coat well with coconut oil spray. Pour half of the tortilla mixture into the pan and swirl to evenly distribute. Using a metal spatula, loosen the edges of the tortilla from the pan. Cook a couple of minutes until golden brown on the bottom, and then carefully slide the spatula under the tortilla to loosen it from the bottom of the pan. Do not flip yet.
- Place the pan under the broiler for 3-4 minutes until the tortilla gets a little bubbly. Remove the tortilla from the pan, setting on a piece of aluminum foil. Repeat with other half of tortilla mixture.
- After the tortillas are done broiling, preheat the oven to 400 degrees F. In a separate small pan, heat the coconut oil over medium heat. Add the onions and peppers and sauté for 5-8 minutes, until soft. Add the spinach into the pan and wilt.
- Place all of the fillings down the center of the tortillas and wrap tightly. Place into the oven for 5-8 minutes to set the shape of the tortilla. Enjoy!
Looks delicious, I will try it without the protein though. Thanks for posting!
Do these tortillas freeze well, so maybe you can make extra for a busy morning?
Because of their ingredients I don’t believe that they would freeze well, but I’ve never tried, so perhaps make an extra one next time to test out!
I don’t know how it never occurred to me to make a burrito using eggs!!!! Great! Thanks bunches for the inspiration! 🙂
You’re welcome Rachael! Hope you enjoy the burritos!
Can you please provide an alternative ingredient list to make the tortilla. I don’t eat egg.
Hi Rebecca, I would really like to try these burritos but flax seeds don’t agree with me. So i was wondering if this recipe would work with almond or coconut flour?
Thank you for you time
Am I missing something? I don’t see where to add/how to cook the tilapia.
The recipe calls for baked tilapia and doesn’t include specific instructions for the fish, because any kind of cooked protein can be used.
Making these tomorrow morning – sound fantastic!! Let you know how it works out 🙂
Is there an alternative to the flaxseed in this recipe? I am perimenopausal and flax seed and oil causes me to have major hotflashes. I am trying to avoid this for now. Thank you!
Hi. Do you actually have to flip the tortilla at some point? thx!
Can you buy store bought tortilla’s instead of making your own and if so what ones would be the best..many tks
Basically turned out to be an omelette. A bit too complicated (for me) in the tortilla-making stage, I’ll just make it as a scramble which takes about 1/3 of the time. Yummy, though!