RECIPES

California Avocado Breakfast Burrito

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Ingredients

Serves: 24
cups  Diced red bell pepper
cups  Diced green bell pepper
2 1/2  cups  chopped onion
cup  Butter, divided
qt.  Eggs
tsp.  salt
cups  Pepper Jack cheese, shredded
  ripe, Fresh California Avocados*
1/3  cup  lemon juice
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

Instructions

  1. Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
  2. Beat eggs with salt; reserve.
  3. Cut avocado in 1/4-inch dice; toss gently with lemon juice; reserve.
  4. 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.

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