sea salt/pepper/ red pepper flakes
diced yellow onion
shredded pepper jack cheese
whole grain tortillas
- Heat your oven to 350°F.
- Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
- Crack the eggs into a large mixing bowl, add the milk and generous pinch of salt, red pepper flakes, and pepper and whisk well. Whisk the eggs until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat (you really want almost medium low, as eggs that are cooked a bit slower tend to have a softer texture than flash cooked on high heat). Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook, I promise. (Remember, you have to wait 20 minutes for the tomatoes anyway.)
- Warm each of your tortillas over the stove to warm. I like mine to get a few little blisters on each side. Lay them on a cutting board and sprinkle with the cheese. Make a layer of baby spinach, pile a quarter of the eggs, and the roasted tomato/onion mix, down the middle of each tortilla. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. If using taco size, you’ll halve the amount of goodies per tortilla.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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