Recipes

Scrambled Burrito

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Scrambled Burrito

Scrambled Burrito

amanda

Equipment

  • - Nonstick Skillet (Fry Pan)

  • - Rubber Spatula

  • - Stainless Steel Whisk

  • - Silicone Spatula

  • - Tortilla Press

  • - Sturdy Cutting Board

  • - Digital Scale (Optional)

  • - Measuring Cups and Spoons Set

  • - Mixing Bowls (Small & Medium)

  • - Wire Cheese Grater

  • - Oven-Safe Ramekin or Heatproof Bowl (Optional)

Ingredients

  • 2 flour tortillas (about 7 1/2 inches in diameter)

  • 4 large eggs

  • 2 tablespoons milk

  • Salt and black pepper

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons unsalted butter

  • 1/2 ripe avocado, pitted, peeled, and diced

  • 1/2 cup (2 ounces) grated Monterey Jack

  • 2 tablespoons sour cream

Instructions

1

Instruction 1

Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
2

Instruction 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

Instruction 3

Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.
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