Scene: Grocery aisle trying to decide which size flour tortilla to toss in my cart. Distraction: New “Golden Blend” tortillas, a cross between flour and corn tortillas. Nutritional content: Not impressive. Decision: What the heck, give the hybrids a try. Verdict: Impressive. Of course, what I stuffed into these tasty tortillas gets a lot of the credit. Wonderful!

Olive oil spray

4 corn-flour tortillas (I used “Golden Blend” brand, but you can use good old-fashioned flour tortillas, if you prefer)

2 tbsp olive oil, divided

1/2 cup diced onion

6 thin asparagus spears, chopped into 1″ pieces

1/2 cup matchstick carrots

1/4 cup sliced pepperoncini

3/4 cup chopped roasted red pepper (I used jarred)

1 large tomato, chopped

6 eggs

3 tbsp water

1/4 tsp sea salt

1/4 tsp ground black pepper

1 cup shredded mozzarella cheese

1) Preheat oven to 180 degrees

2) Heat large skillet over medium heat; spray with olive oil and cook tortillas 1 minute each side; place on oven-safe plate in oven to keep warm

3) Using same skillet, increase heat to medium-high; add 1 tbsp olive oil; add onions and saute 5 minutes; add asparagus, carrots, and pepperoncini and saute 3 minutes; add roasted red pepper and tomato and saute 1-2 minutes; transfer veggies to oven-safe bowl and place in oven to keep warm

4) Lightly beat eggs with water, salt, and pepper

5) In large skillet over medium heat, heat remaining 1 tbsp olive oil; add egg mixture and scramble until just cooked; remove from heat

6) Assemble each burrito as follows: tortilla, eggs, veggies, mozzarella; roll up and serve

Servings: 4

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