Egg and Avocado Breakfast Burrito

Ingredients

• Whole wheat tortilla 1 large
• Eggs 3 large
• Avocado 0.25 medium
• Salsa 2 tbsp
• Salt to taste
• Black pepper to taste
• Olive oil or butter 1 tsp

Method

1. Prepare ingredients. Gather all ingredients. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until yolks and whites are fully combined. Slice the avocado into thin slices.
   Tip: Use room temperature eggs for fluffier scrambled eggs.
2. Heat the pan. Place a non-stick skillet over medium heat. Add 1 teaspoon of olive oil or butter and let it warm until melted and slightly shimmering.
   Tip: Do not overheat the pan to avoid burning the eggs.
3. Cook scrambled eggs. Pour the whisked eggs into the pan. Let them sit without stirring for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Keep cooking and gently stirring until eggs are softly set but still moist, about 3-4 minutes.
   Tip: Cook eggs low and slow for creamy texture.
4. Warm the tortilla. While the eggs finish cooking, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side or microwave it for 15 seconds wrapped in a damp paper towel to make it pliable.
   Tip: Warming the tortilla prevents cracking when rolling.
5. Assemble the burrito. Lay the warm tortilla flat on a plate. Spoon the scrambled eggs onto the center. Arrange avocado slices on top of the eggs. Add 2 tablespoons of salsa over the avocado.
   Tip: Don’t overfill to make rolling easier.
6. Roll the burrito. Fold the sides of the tortilla over the filling, then roll from the bottom up tightly but gently to form a burrito. Place seam side down to keep it closed.
   Tip: If needed, warm the burrito seam side down in the pan for 30 seconds to seal.

Pro tips

• Use ripe avocado for creamy texture and best flavor.
• If you like, add shredded cheese inside before rolling for extra richness.