California Avocado Breakfast Burrito
This quick-to fix burrito, filled with sumptuous avocado, bell pepper, and spicy cheese, makes a savory breakfast that is delicious at home or on the run. Great for brunch, lunch and dinner too!
Category: Breakfast
Re-Calculate: Ingredients
Ingredients
- 4 4 4(11-inch diameter) flour tortillas
- 1/2 0.5 0.5cup CUP_USVolumediced red bell pepper
- 1/2 0.5 0.5cup CUP_USVolumediced green bell pepper
- 1/3 0.33 0.33cup CUP_USVolumechopped onion
- 3 3 3Tbsp. TABLESPOON_USVolumebutter
- 8 8 8eggs
- 1/4 0.25 0.25tsp. TEASPOON_USVolume salt
- 1/2 0.5 0.5cup CUP_USVolumeshredded pepper jack cheese
- 1 1 1ripe Fresh California Avocado, peeled, seeded and diced
- Sour cream for garnish
- Tomatillo or tomato salsa for garnish
Instructions
- Wrap tortillas in foil; warm in a 400 degree F oven.
- While the tortillas heat, saute bell pepper and onion in butter until soft, about 5 minutes.
- Meanwhile beat together eggs and salt.
- When vegetables are soft, pour the eggs over them; gently stir in avocado.
- Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes.
- Put 1/4 of the egg mixture down the center of one warmed tortilla; sprinkle with 2 tablespoons cheese.
- Fold in top and bottom of each tortilla.
- Roll up from side.
- Repeat with each tortilla.
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Garnish each burrito with a dollop of sour cream and a spoonful of salsa if desired.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Facts:
Nutrition Information per Serving: 580 calories, 36g of fat, 465mg of cholesterol, 730mg of sodium, and 23g of protein. Serving Suggestions:
For a breakfast burrito on the run, add the sour cream and salsa to the center of the tortilla before adding the egg mixture. For variety try different onions, peppers and cheese, or add cooked meat, rice, beans or potatoes. The combinations are endless!
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