Fiesta Egg Burrito
Prep time: 20 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Safest Choice™ pasteurized shell eggs, beaten | 12 ea | 24 ea | 48 ea | 72 ea |
| Water | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| Anaheim pepper (diced) | 6 oz | 12 oz | 1 1/2 lb | 2 1/4 lb |
| Red bell pepper (diced) | 8 oz | 1 lb | 2 lb | 3 lb |
| Yellow onion (diced) | 8 oz | 1 lb | 2 lb | 3 lb |
| Corn - fresh or frozen thawed (diced) | 8 oz | 1 lb | 2 lb | 3 lb |
| Mozzarella and cheddar cheese blend | 6 oz | 12 oz | 1 1/2 lb |
2 1/4 lb |
| Fresh cilantro, rinsed and chopped | 1 oz | 2 oz | 4 oz | 6 oz |
| Salt & pepper to taste | ||||
| Olive oil for vegetable saute (approx.) | 1 Tbsp | 2 Tbsp | 1/4 c | 6 Tbsp |
| 10" flour tortilla (warm) | 12 ea | 24 ea | 48 ea | 72 ea |
Method of Preparation
1. In a sauté pan with olive oil over medium heat, add peppers, onions, and corn. Once cooked, remove from the pan.
2. Whisk eggs with water until froth forms on top.
3. Using same sauté pan, cook eggs, folding with spatula until firm but wet.
4. Season eggs with cilantro; salt and pepper to taste.
5. On the tortilla shell place eggs and vegetables. Then top with cheese.
6. Roll burrito and cut in half on the bias.
Chef Notes
Serve with grits.
Recipe Nutrition Info
Appropriate for: Regular
Serving: 1-10” Burrito
