Burrito with omelet, cheese and cilantro
2 servings
30 minutes
Burrito with omelet, cheese, and cilantro is a delightful blend of Mexican cuisine and breakfast classic. This hearty breakfast, inspired by Mexican traditions, combines fluffy omelet, tender melted cheese, and aromatic freshness of cilantro wrapped in a soft wheat tortilla. The origins of burrito trace back to Mexican cuisine where tortillas became the base for various fillings. The omelet adds a silky texture to the dish while avocado contributes creaminess and light freshness. Monterey Jack imparts rich flavor while sour cream finishes the composition with softness and a hint of tanginess. This dish is not only nutritious but also convenient — it can be easily taken on the go while enjoying every bite wherever you are.
1
Preheat the oven to 180 degrees. Wrap the tortillas in foil and heat them up.
- Tortillas: 2 pieces
2
Beat the eggs, milk, salt, pepper, and 1 tablespoon of cilantro. Melt the butter in a pan over medium heat. Pour in the egg mixture and cook until set, stirring. Then add the peeled and diced avocado and cook for another 0.5-1 minute.
- Chicken egg: 4 pieces
- Milk: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 2 tablespoons
- Butter: 2 tablespoons
- Avocado: 0.5 piece
3
Place the omelet in the center of the flatbreads, sprinkle with grated cheese, and drizzle with sour cream. Wrap the flatbread and sprinkle with the remaining cilantro on top.
- Chicken egg: 4 pieces
- Monterey Jack cheese: 60 g
- Sour cream: 2 tablespoons
- Cilantro: 2 tablespoons
