Easy Egg Burrito

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This takes 10 minutes, start to finish, and is for two small burritos. It can be as spicy as you like. First, assemble your ingredients.

Egg_burrito_1_lo_res

small flour tortillas
1 egg per burrito
some diced poblano pepper (or jalapenos if you like it hot)
grated cheddar cheese
chopped fresh cilantro
1 pat of butter for every two burritos
salsa (medium or hot, it’s up to you), drained

Heat a non-stick skillet to medium hot. Add the butter and, as soon as it melts, add the poblano pepper and saute. Be sure not to burn the butter or over-cook the pepper. Beat the eggs with 1 teaspoon of water per egg and pour into the skillet with the pepper; toss in the chopped cilantro. While you scramble the egg mixture, heat another non-stick skillet and be warming the tortillas.

Egg_burrito_2_lo_res

When the eggs are done, divide them onto the warmed tortillas, sprinkle with cheese, add some salsa, roll up the tortillas. Spear them with toothpicks to keep them closed. Garnish with cilantro leaves and serve.

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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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