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Avocado and Egg Breakfast Burrito
Created by: Howcan Team
Ingredients
- 2 large eggs
- 1 ripe avocado, sliced
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup shredded cheddar cheese
- 2 large flour tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Salsa and sour cream for serving (optional)
Instructions
- In a small bowl, beat the eggs and season with salt and pepper.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the beaten eggs to the skillet and cook, stirring occasionally, until they are scrambled and fully cooked.
- Warm the flour tortillas in a separate skillet or in the microwave for 10-15 seconds.
- Divide the scrambled eggs, sliced avocado, diced tomatoes, diced red onion, and shredded cheddar cheese between the two tortillas.
- Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.
- If desired, return the burritos to the skillet to lightly toast and melt the cheese.
- Serve the breakfast burritos with salsa and sour cream on the side, if desired.
- Enjoy your delicious and satisfying Avocado and Egg Breakfast Burrito!
The Avocado and Egg Breakfast Burrito has a rich history rooted in the vibrant flavors of Mexican cuisine. This beloved dish combines the creamy goodness of avocado with the wholesome protein of eggs, all wrapped in a warm tortilla. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique twists. Originating in regions like Southern California and the Southwest, this breakfast burrito has become a staple in brunch menus across the United States. The key to a perfect Avocado and Egg Breakfast Burrito lies in the freshness of the ingredients and the artful blending of flavors. For the best version of this dish, head to renowned brunch spots in San Diego or Austin. The creamy texture of ripe avocados and the perfectly cooked eggs are essential elements to get right. For a twist, consider adding crispy bacon or a drizzle of spicy salsa for an extra kick.
20 min
2
350 calories
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