Southwestern Breakfast Burritos

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So you may remember that I take a chemo pill at lunch which causes nausea. The more fiber and the bigger the meal, the less nausea so my lunch meals are usually the biggest meal of my day.

Because I am busy (like everyone else) I have to come up with quick meals. I can eat leftovers within a 24 hour period (if they are older than that, too much tyramine forms and can trigger migraines). In an ideal world, I would take the time to freeze portions of dinner meals after we eat but most often, I enjoy the fact that my husband kindly cleans the kitchen after I cook (that is really sweet of him).

Something that I make frequently is some variation of a breakfast burrito with the foods that I can eat safely (we are all different in re: which foods trigger migraines). It is a relatively quick meal to cook, nutritious, and yummy.

Today’s version included the following ingredients

1-2 tsp olive oil

1/4 chopped red pepper

1 chopped shallot

1/4 cup chopped leftover green beans (i often toss in a left over veggie to increase the fiber)

1/2 chopped jalapeno pepper

2 eggs

1-1/2 slices of boar’s head American cheese

2 tortilla soft wrap shells

salt, pepper, and cayenne pepper to taste


Remove seeds from red pepper and jalepeno pepper. Chop the red pepper, jalepeno, and shallots.

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Pour 1-2 tsp olive oil in skillet (most of the time i cook in an iron skillet—did you know that doctors recommend cooking in an iron skillet to help with anemia, the food will absorb some of the iron from the skillet).

Sautee the peppers and shallots then add the chopped green beans then cover and cook on low for ~4-5 minutes (I like to let the veggies absorb the flavors while cooking).photo 2

While they are cooking, whisk 2 eggs with salt & pepper to taste.

Once the veggies are soft (to the texture you like) pour eggs over and add the slices of cheese. Then scramble on medium until done (5 min).

I put the mixture into 2 shells (for extra fiber) but you might prefer 1 stuffed burrito vs. 2 medium stuffed. Then roll them up and tap a little water across the top of shells, microwave for 20-30 seconds (this will make the shells soft and warm).


They are ready (note: if I could, I would add avocado and salsa, however they often trigger migraines in me and I am not going to risk it unless it is a special occasion.

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