Scrambled Burrito

Ingredients for Scrambled Burrito

• 2 flour tortillas (about 7 1/2 inches in diameter)

• 4 large eggs

• 2 tablespoons milk

• Salt and black pepper

• 2 tablespoons chopped fresh coriander

• 2 tablespoons unsalted butter

• 1/2 ripe avocado, pitted, peeled, and diced

• 120ml (60g) grated Monterey Jack

• 2 tablespoons soured cream

How to make Scrambled Burrito

1. Preheat the oven to 177°C. Wrap the tortillas in foil and warm them in the oven.

2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of coriander in a bowl. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and cook, stirring, until just fi rm. Add avocado; cook until done (1 1/2 minutes total).

3. Spoon eggs down centre of each tortilla. Top with cheese and soured cream. Fold tortilla. Sprinkle with remaining coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.