Food & Cooking Recipes Breakfast & Brunch Recipes Farmer's Market Breakfast Burrito 3.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 26, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 Ingredients 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 Directions Heat tortillas directly over gas flame or in a large skillet, turning frequently until heated through and softened. Set aside. 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. 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. Rate it Print