Go Back

Egg and avocado burrito

For a lazy weekend breakfast/brunch or a summer picnic I often make egg and avocado burrito, particularly when I have some leftover salsa. I normally use my favouritetomato and spring onion salsa, or I just mix together some chopped tomatoes, onion and chilli with some olive oil and lime juice. I like using proper, gluten-free, corn tortilla sheets (available in Mexican delis), but wheat tortilla wraps are just as suitable.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 tortilla
  • 2 to 3 slices of avocado
  • 2 Tbsp tomato salsa
  • coriander leaves

Method
 

  1. Lightly beat the eggs with a pinch of salt.
  2. Heat a little oil in a frying pan, pour in the eggs and make some scrambled egg or an omelette.
  3. In another pan heat the tortilla on each side (without using any oil), then slide it onto a plate.
  4. Tear the omelette and put these or the scrambled egg in the middle of the tortilla, then top with the avocado slices and some salsa. Scatter some chopped coriander leaves on top.
  5. Fold and wrap, then cut in half and serve.