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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch. —Heather Demeritte, Scottsdale, Ariz. Ingredients:
1 1/2 cups chopped tomato (about 1 large) |
1/2 cup chopped green onions |
1/2 cup chopped fresh cilantro |
2 teaspoons fresh lemon juice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
dash of crushed red pepper |
1/4 teaspoon chopped fresh oregano |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 eggs, lightly beaten |
dash of ground red pepper |
cooking spray |
1/4 cup chopped onion |
1 (2-ounce) can diced green chiles |
4 (6-inch) corn tortillas |
1/2 cup (2 ounces) shredded colby-jack cheese |
Directions:
1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.
2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.
3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.
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