Scrambled Burrito
A warm breakfast burrito filled with creamy scrambled eggs, fresh avocado, and melted Monterey Jack cheese, garnished with cilantro and sour cream.
2 servings
15 min
Ingredients
- •2 piece flour tortillas (about 7 1/2 inches in diameter)
- •4 piece large eggs
- •2 tablespoons milk
- •1 to taste Salt and black pepper
- •2 tablespoons chopped fresh cilantro
- •2 tablespoons unsalted butter
- •½ piece ripe avocado, pitted, peeled, and diced
- •½ cup grated Monterey Jack
- •2 tablespoons sour cream
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
5 min
- 2.
2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of cilantro in a bowl. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and cook, stirring, until just fi rm. Add avocado; cook until done (1 1/2 minutes total).
8 min
- 3.
3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.
2 min