I don’t know about you but I get really hungry in the mornings. Around mid-morning I am ravenous and in need of a second breakfast since the first one probably consisted of cereal or instant oatmeal with my coffee. This breakfast burrito hits the spot and gives me energy to make it through whatever the rest of the morning has in store for me. Spit-up in my hair? Explosive diaper changes? Bring it on!
2 eggs beaten
1 flour tortilla or 2 corn tortillas*
1 oz Monterey jack cheese grated
¼ avocado cut into slices
canola or vegetable oil
Heat a large fry pan on medium heat. Put the tortilla in the pan and flip frequently, until it gets hot. Before it starts to burn, put the tortilla on a plate, sprinkle with cheese. Reduce the heated pan to medium low and add a little vegetable oil, enough to coat it. Add the beaten eggs and scramble. Put the scrambled eggs on the tortilla(s), top with salsa and avocado slices.
*Flour tortillas tend to be larger, burrito-sized but corn tortillas are almost always smaller-taco size. For those of you going wheat-less, corn tortillas should be a staple in your refrigerator.