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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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For breakfast on the run. Ingredients:
2 teaspoons vegetable oil |
1/4 cup diced red bell peppers or 1/4 cup green bell pepper |
1/4 cup chopped yellow onion |
1 cup chopped mushroom |
4 large eggs |
1 tablespoon water |
1/4 teaspoon salt (to taste) |
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley |
2 large tomato tortillas, warmed |
1/2 avocado, diced |
1/2 cup grated monterey jack pepper cheese |
Directions:
1. In a skillet over medium heat, warm the oil; add in bell pepper, onion, and mushrooms.
2. Stir/saute for 6-7 minutes, until tender.
3. In a bowl, whisk the eggs, water, and salt together; add egg mixture and chopped cilantro to vegetables; cook, stirring, until light and fluffy, about 2-3 minutes.
4. Assemble: lay tortilla on a plate; add half the egg mixture, half the avocado, and half the cheese.
5. Roll up, burrito style—folding in the ends.
6. Repeat with remaining tortilla.
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