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CALIFORNIA AVOCADO BREAKFAST BURRITO
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California Avocado Breakfast Burrito

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Ingredients

  • 3.000 3 cups
    Diced red bell pepper
  • 3.000 3 cups
    Diced green bell pepper
  • 2.500 2 ½ cups
    Chopped onion
  • 1.000 1 cup
    Butter, divided
  • 3.000 3 qt.
    Eggs
  • 2.000 2 tsp.
    Salt
  • 3.000 3 cups
    Pepper Jack cheese, shredded
  • 8.000 8
    ripe, Fresh California Avocados
  • 0.333 ⅓ cup
    Lemon juice
  • 24.000 24
    Flour tortillas, about 11-inch

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Instructions

  1. Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
  2. Beat eggs with salt; reserve.
  3. Cut avocado in 1/4-inch dice; toss gently with lemon juice; reserve.
  4. Per Order: Warm tortilla. Heat 1/2 tablespoon butter in small frying pan. Ladle 1/2 cup egg into pan. Gently stir in 1/4 cup reserved bell pepper mixture and 1/3 cup reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese. Fold in top and bottom; roll up from side.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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