Breakfast Burrito

1. 1

   Whisk the eggs and egg whites in a large bowl.

2. 2

   Season them with kosher salt and black pepper.

3. 3

   Set the mixture aside for a moment.

4. 4

   Heat the butter in a large, nonstick skillet over medium heat.

5. 5

   When it stops foaming, add the scallions and cook them for 30 seconds.

6. 6

   Add the tomato, avocado, and cilantro and cook the ingredients for another minute, stirring often.

7. 7

   Add the eggs.

8. 8

   When soft curds form, lift them away from the sides with a large spoon and tilt the pan so that the undercooked eggs can flow to the bottom.

9. 9

   Continue cooking the eggs in this manner until they are firm but the top is still moist.

10. 10

    Remove the pan from the heat.

11. 11

    Divide the cheese among the tortillas.

12. 12

    Microwave each until the cheese melts and the tortillas are warm, approximately 30 seconds.

13. 13

    Divide the tortillas among 4 plates.

14. 14

    Divide the eggs among the tortillas.

15. 15

    Fold in the sides and then roll each tortilla up from the bottom to enclose the filling completely.

No additional tips available.