California Avocado Breakfast Burrito
|3||cups||Diced red bell pepper|
|3||cups||Diced green bell pepper|
|2 1/2||cups||chopped onion|
|3||cups||Pepper Jack cheese, shredded|
|8||ripe, Fresh California Avocados*|
|24||Flour tortillas, about 11-inch|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
- Beat eggs with salt; reserve.
- Cut avocado in 1/4-inch dice; toss gently with lemon juice; reserve.
- Per Order: Warm tortilla. Heat 1/2 tablespoon butter in small frying pan. Ladle 1/2 cup egg into pan. Gently stir in 1/4 cup reserved bell pepper mixture and 1/3 cup reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese. Fold in top and bottom; roll up from side.