Scrambled Burrito

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Serving Size: 2

Ingredients

  • 2 flour tortillas (about 7 1/2 inches in diameter)
  • 0.5 cup grated Monterey Jack (2 ounces)
  • 0.5 ripe avocado, pitted, peeled, and diced
  • 2 Tbsp unsalted butter
  • 2 Tbsp chopped fresh cilantro
  • black pepper
  • salt
  • 2 Tbsp milk
  • 4 large eggs
  • 2 Tbsp sour cream

Directions

  1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
  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).
  3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.

Recipe by Sheila Lukins
Photo by Alexandria Rowley