Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 flour tortillas (about 11 inches in diameter)
- ½ Cup diced red bell pepper
- ½ Cup diced green bell pepper
- 1/3 Cups chopped onion
- 3 Tbsp butter
- 8 eggs
- ¼ tsp salt
- ½ Cup shredded Pepper Jack cheese
- 1 California Avocado (8 ounces), diced
- Sour cream for garnish
- Tomatillo or tomato salsa for garnish
- =
Directions
Wrap tortillas in foil; warm in a 400 degree F oven.
While the tortillas heat, saute bell pepper and onion in butter until soft, about 5 minutes.
Meanwhile beat together eggs and salt.
When vegetables are done, pour egg into pan; gently stir in avocado.
Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes.
Put 1/4 of the egg mixture down the center of one warmed tortilla; sprinkle with 2 tablespoons cheese.
Fold in top and bottom of each tortilla.
Roll up from side.
Repeat with each tortilla.
Garnish each burrito with a dollop of sour cream and a spoonful of salsa.