Scrambled Burrito

Scrambled Burrito
Photo by Alexandria Rowley


  • ½ cup grated Monterey Jack
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 2 flour tortillas (about 7 1/2 inches in diameter)
  • Salt
  • 2 tablespoons fresh cilantro
  • and black pepper
  • + 3 more ingredients
    • 2 tablespoons unsalted butter
    • ½ ripe avocado
    • 4 large eggs

1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven. 2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of cilantro 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 d...

View full recipe at Epicurious


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