Kathie Oh's Recipe

Breakfast Burritos

Category: morning delights

2 10-inch flour tortillas
4 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 tablespoon organic virgin olive oil
1/4 cup fresh cilantro leaves
1/4 cup shredded Monterey Jack cheese
1/2 sweet onion chopped
1/2 red bell pepper chopped
6 thick honey cured bacon strips - cooked and broken up into bite size pieces
1/2 Avocado diced
salsa


Heat olive oil in a skillet over medium high. Add chopped sweet onion, chopped bell peppers and bacon bites. Saute for 1-2 miuntes or until onion turns translucent. Whisk eggs in a medium bowl. Season with salt and pepper and add the eggs to the skillet with the other ingredients. Reduce heat to medium. Using a rubber spatula or a flat wooden spoon, push eggs toward the center while tilting skillet to distribute runny parts. Cook to desired consistency. Add cilantro to the egg mixture and cook for 30 seconds.

Heat tortillas in a large skillet, turning frequently until heated through and softened. Set aside.

Divide eggs between tortillas. Top with diced avocados, cheese and salsa to taste. Fold the tortillas over the filling to enclose. Place folded tortilla back in skillet for 5 seconds, turn and serve immediately.