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SERVES: 2 BURRITOS | ACTIVE TIME: 20 MIN
INGREDIENTS
Burritos:
- 4 large eggs
- 1 tsp cold water
- 1 Tbsp extra-virgin olive oil
- Pinch of salt & pepper
- 2 (9-11”) whole wheat tortillas (I use these gluten free wraps)
- 4 Tbsp pesto (see recipe below)
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado
Arugula-cashew pesto:
- 1/2 cup raw cashew pieces
- 2 garlic cloves
- 2 cups packed arugula leaves
- 1/2 cup grated Parmesan cheese
- Pinch of salt (taste and add more to taste)
- 1 cup extra-virgin olive oil
- 1 Tbsp fresh lemon juice
PREPARATION
Note before you begin: warm tortillas are easier to manage, let sit out at room temp ~30 min before beginning, or give them a quick 5 sec zap in the microwave.
- Make the pesto: In a food processor, combine the all of the pesto ingredients. Pulse until well mixed. Taste and adjust the seasonings as desired.
- Scramble the eggs: Whisk together eggs with cold water + a pinch of salt & pepper. Heat olive oil in a skillet over medium heat until hot. Add eggs and stir to scramble. Cook until eggs have set, then remove from heat.
- Assemble: Spread 2 Tbsp of pesto on the center of each tortilla. On each tortilla, spoon 1/2 of the eggs, 1/4 of an avocado* and about 1/4 cup tomatoes in a vertical row in the center, leaving room to fold over bottom and sides.
- Wrap burritos: Fold bottom of tortilla over ~1/4 of the filling, then fold over sides, overlapping them. Option to fold top down as well.
*Avocados don’t freeze well, so omit if you’re making these for the freezer and add fresh avo when you’re ready to re-heat and eat.
Love this? You might also love trying these Chile Verde & Goat Cheese Breakfast Burritos!
