Farmer's Market Breakfast Burrito



  • 2 10-inch flour tortillas

  • 6 large eggs, lightly beaten (you may substitute 5 egg whites and 1 egg yolk)

  • Coarse salt and freshly ground pepper

  • 1 tablespoon unsalted butter

  • ¼ cup fresh cilantro leaves

  • ¼ cup shredded Monterey Jack cheese

  • Tomatillo Avocado Salsa

  • Breakfast Burrito Pico de Gallo


  1. Heat tortillas directly over gas flame or in a large skillet, turning frequently until heated through and softened. Set aside.

  2. Whisk eggs in a medium bowl. Season with salt and pepper. In a medium nonstick skillet, melt butter over medium-high heat. When the butter is melted and foamy, add the eggs. Reduce heat to medium. Sprinkle with the cilantro and cheese. Using a rubber spatula or a flat wooden spoon, push eggs toward the center while tilting skillet to distribute runny parts. Cook to desired consistency. Remove from skillet.

  3. Divide eggs between tortillas. Top with salsa and pico de gallo (reserving extra salsa and pico de gallo for another use). Fold the tortillas over the filling to enclose. Serve immediately.

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