Back to School Breakfast Tortillas
by Caren McSherry
This is an easy protein filled breakfast for kids and parents that can be made in 5 minutes. I personally eat these a few mornings a weeks and it keeps me energized until mid day.
Ingredients:
- 4 six inch whole wheat flour tortillas
- 6 large BC Fresh eggs
- 2 teaspoons unsalted butter
- ½ cup grated cheese (cheddar, jack, Swiss)
- sea salt & ground pepper to taste
- 1 avocado peeled and sliced
Method:
1. Wrap the tortillas in foil and place in a 350 oven while you make the eggs.Heat a 9 inch non stick fry pan to medium heat, add the butter and let it melt.
2. In a medium bowl, lightly whisk the eggs and pour into the hot fry pan, swirl the pan around so the egg mixture is even. Sprinkle over the cheese of choice and stir, slightly scrambling the eggs. Season with sea salt and pepper.
3. Remove the tortillas from the oven, lay on the serving tray, divide the egg mixture evenly among the 4 tortillas, add a few sliced of avocado to each and roll up.
4. Serve right away with a bit of hot sauce on the side. If you have a gas stove it is better to toast the tortillas over a medium flame to get that roasted look.
Serves 4
Copyright© Caren McSherry 2018
2. In a medium bowl, lightly whisk the eggs and pour into the hot fry pan, swirl the pan around so the egg mixture is even. Sprinkle over the cheese of choice and stir, slightly scrambling the eggs. Season with sea salt and pepper.
3. Remove the tortillas from the oven, lay on the serving tray, divide the egg mixture evenly among the 4 tortillas, add a few sliced of avocado to each and roll up.
4. Serve right away with a bit of hot sauce on the side. If you have a gas stove it is better to toast the tortillas over a medium flame to get that roasted look.
Serves 4
Copyright© Caren McSherry 2018
