Recipes: Avocado Breakfast Burrito
This quick and easy hand held breakfast can be varied with whatever vegetables are in season.
Prep: 15 minutes
Cook: 7 minutes
Total: 22 minutes
2 tablespoons butter, divided
1/4 cup green bell pepper, diced
1/4 red bell pepper, diced
1/8 cup onion, chopped
1 pinch sea salt
2 avocados, ripe
1 tablespoon fresh lemon juice
2 flour tortillas, 10 inch
1/4 cup pepper jack cheese, shredded
4 large eggs
Sauté bell pepper and onion in 1 ½ tablespoons butter until soft, about 5 minutes; reserve.
Beat eggs; add salt if desired; reserve.
Cut avocado in 1/4-inch cubes; toss gently with lemon juice; reserve.
Warm tortilla. Heat ½ tablespoon butter in small frying pan. Sauté eggs pan, adding bell pepper mixture and reserved avocado. Stir gently over medium-low heat, about 2 minutes. Put 1/2 of the egg mixture in the center of the warmed tortilla; sprinkle with 1/2 of the cheese. Fold in top and bottom; roll up from side. Repeat with remaining egg mixture and tortilla.