I’ve been reading back through the impeccably done Lunch at Sixpoint and thought to share this Saturday morning recipe they created with you.

Visit the site for more

Scrambled Egg & Fresh Vegetable Burritos
(makes 4)

4 burrito-size flour tortillas
8 large eggs
about 1/4 lb fresh spinach leaves
about 1/8 lb grated sharp cheddar cheese
1 large or 2 small plum tomatoes
1 shallot, finely chopped (or substitute with 1 Tb chopped onion)
squeeze of fresh lime or lemon juice (or substitute 1 teaspoon red wine vinegar)
1 tablespoon chopped fresh cilantro
pickled hot peppers (optional)
salt, pepper and olive oil

Chop the tomatoes and combine with the diced shallot, citrus juice (or vinegar) and cilantro. Season with a pinch of salt and pepper, and drizzle with about 1 teaspoon olive oil. Mix and set aside.

Beat the eggs in a mixing bowl and season with a couple pinches each salt and pepper.

Warm a fry pan over medium-high heat and quickly warm each of the tortillas for about ten seconds on each side. Set aside. Add a tablespoon of oil to the pan, and once it sizzles, pour in the beaten eggs. Immediately begin scraping the most cooked parts away from the sides of the pan and toward the center. Continue scraping and stirring constantly for another minute or so, or until mostly cooked but still moist and slightly runny at parts, and remove from heat.

Place a few leaves of spinach on each warmed tortilla. Top with equal portions of the eggs. Top with the grated cheese, then the tomato salsa, and optional pickled peppers. Roll up and serve.

photo and recipe by Lunch at Sixpoint