Scrambled BurritoAlexandria Rowley
Recipe information
Yield
Makes 2 servings
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
Preparation
Step 1
1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
Step 2
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).
Step 3
3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.
Nutrition Per Serving
Per serving: 600 calories
30g carbohydrates
25g protein
44g fat
485mg cholesterol
#### Nutritional analysis provided by Other
