



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.