Breakfast Burrito

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I discovered burritos in California and they haven’t lost their appeal. As with frittatas, you can fill them with whatever’s handy: onions, spinach, goat’s cheese… the list is endless.


Cooking Methodsauteeing



Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Taste and Texturecheesy, herby, savory


  • 1 tablespoon of olive oil
  • 2 scallions, white parts only, finely chopped
  • 1 teaspoon of dried red chile flakes
  • ½ cup of chopped tomatoes
  • 4 eggs
  • ½ cup of cheese, Cheddar or similar, grated
  • Salt and pepper
  • 2 tortillas, stoneground corn or whole wheat
  • A little chopped fresh parsley


First, heat the olive oil in a pan. Add the scallions, chile and tomatoes and stir for a few minutes. Take off the heat and set aside. Scramble the eggs, adding the cheese at the last minute. Stir in the chiles-tomato mixture and season.

In a nonstick pan, heat the tortillas one after the other, for about 30 seconds each side. Put flat on a plate and spoon on the egg mixture, with the parsley, and roll them up.



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Should be using Cilantro instead of Parsley...


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