07
Nov

Avocado Breakfast Burrito with Crispy Potatoes & Apple Slices

Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2

Ingredients:

For the Burrito:

  1. 2 large flour tortillas (whole wheat or regular)
  2. 2 eggs (scrambled or fried)
  3. 1 avocado, sliced
  4. ¼ cup sour cream or Greek yogurt
  5. ¼ cup salsa or pico de gallo
  6. Salt and pepper, to taste
  7. Optional: shredded cheese, spinach, or black beans

For the Crispy Potatoes:

  1. 2 medium potatoes, peeled and diced
  2. 1 tablespoon olive oil
  3. ½ teaspoon paprika
  4. Salt and pepper to taste

For the Fresh Side:

  1. 1 small apple, thinly sliced
  2. A squeeze of lemon juice (to prevent browning)

Instructions:

  1. Prepare the Potatoes:

    • Toss diced potatoes with olive oil, paprika, salt, and pepper.

    • Air-fry at 400°F (200°C) for 12–15 minutes or roast in the oven until golden and crispy.

  2. Cook the Eggs:

    • In a skillet, cook eggs to your liking (scrambled or fried).

    • Season lightly with salt and pepper.

  3. Assemble the Burrito:

    • Lay the tortilla flat. Spread sour cream or Greek yogurt down the center.

    • Add cooked eggs, sliced avocado, and salsa (plus any extras like cheese or spinach).

    • Roll it up tightly and place seam-side down on the plate.

  4. Plate and Serve:

    • Serve the burrito with crispy potatoes and apple slices on the side.

    • Garnish with fresh herbs or microgreens for a restaurant-style finish.

Tips:

  1. Add a drizzle of hot sauce for a little kick.
  2. For a lighter version, use egg whites and low-fat yogurt.
  3. Swap potatoes for sweet potatoes for extra nutrition.