Egg Burrito with Roasted Red Pepper

When I lived in Venice Beach, California, there was this burrito place on a sandy street that was literally operating off of someone's blue front porch. There were no hours posted, but late mornings they seemed to be open--and with a line. This is the burrito I would get, famished after ballet-sculpt class, as I was limping back to my house. I use jarred roasted red peppers from Trader Joe's when I make it, but if you want to roast your own pepper, do it.

Egg Burrito with Roasted Red Pepper


1 flour tortilla, warmed
3 eggs, scrambled with salt and pepper
1/2 roasted red pepper, chopped
handful of shredded Mexi-blend cheese
drizzle of hot salsa
sprinkling of chopped cilantro

Scramble the eggs (I scramble in a melted nut of butter) with salt and pepper to taste. When eggs are nearly "there", add the red pepper and cheese and toss around. Place egg mixture on top of a large, warmed flour tortilla. Draw a line of hot salsa down the center, then sprinkle over some torn cilantro. Roll up, eat.


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