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    Ole! This breakfast favorite is even better made with organic veggies. Prep time: 30 minutes
Cooking time: 5 - 10 minutes
Difficulty Level: Moderate
   
 Preheat oven to 350°F. Chop red bell peppers finely. A food processor, regular or mini, is a good tool for this. Set 1/4 cup of red peppers aside for garnish. Melt 2 tablespoons butter in 10-inch skillet. Sauté onions, chopped red bell peppers and green chiles in melted butter for about 3 minutes. In a second skillet, melt remaining 2 tablespoons butter. Break eggs in butter, season with salt, and scramble. Place tortillas between two sheets of waxed paper and warm in microwave oven 30-45 seconds on High. Spread one-fourth of zucchini mixture down center of each tortilla. Top with scrambled eggs. Sprinkle each egg mixture with about 3 tablespoons of cheese, reserving the rest of the cheese for garnish. Roll up. Place in oven-proof pan. Top each rolled tortilla with 1 Tbsp. sour cream, 1 Tbsp. salsa and remaining cheese. Heat in oven until cheese melts. Complete garnish with red pepper and chopped parsley. Serve hot, on slightly warmed plates, as a cold plate will draw the heat from the burrito. Makes 4.  Calories 424; Total Fat 30g; Saturated Fat 17g; Cholesterol 279mg, Sodium 889g, Carbohydrates 21g, Dietary Fiber 2g; Sugars 5g; Protein 17g; Vitamin A 35%; Vitamin C 80% DV; Calcium 31% DV; Iron 13% DV. |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
