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Source: Fabulous Food Associations

California Avocado Breakfast Burrito
The kids will love this breakfast -- and it's elegant enough to serve for brunch.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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Four 11- or 12-inch flour tortillas
3 tablespoons butter
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/3 cup chopped onion
8 eggs
1/4 teaspoon salt
One medium (about 8 ounces) avocado, peeled, pit removed, and diced
1/2 cup shredded pepper jack cheese
sour cream, for garnish
Coarsely chopped tomatillo, for garnish, optional




Preheat the oven to 400 degrees F. Wrap the tortillas in foil and warm in the oven for about 5 minutes. Remove from the oven but keep wrapped to keep warm.

Meanwhile, heat the butter in a large saute pan over medium-high heat. Add the bell peppers and onion and cook, stirring, for about 5 minutes or until soft.

Beat together the eggs and salt with a fork just until blended.

Pour the egg into pan over the cooked vegetables. Stir gently and then add the avocado. Mix carefully so you don't break up the avocado.

Cook over medium-low heat for about 3 minutes, stirring constantly, until soft curds form.

Spoon a quarter of the egg mixture down the center of 1 warmed tortilla. Sprinkle with about 2 tablespoons of cheese.

Fold the each tortilla around the filling and roll up from the sides.

Repeat with each tortilla.

Garnish each burrito with a dollop of sour cream and a spoonful of tomatillo, if desired.








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