Breakfast Burrito (Easy & Filling)

Por Natasha's Kitchen · 20 min

Ingredientes

Modo de preparo

1. In a medium bowl, whisk the 6 eggs with 2 Tbsp sour cream, salt and pepper to taste. Stir in the ham strips and set aside.
2. Heat a large skillet over medium heat with 1 Tbsp oil. Add the sliced mushrooms and sauté, stirring now and then, until golden, about 5 min. Season lightly with salt and pepper, then remove from the pan.
3. In the same skillet over medium heat, melt 1 Tbsp butter, add the egg mixture and stir to scramble until just cooked through, about 3 min. Do not overcook. Remove and set aside.
4. Spread 1 Tbsp sour cream in the center of a tortilla. Top with 1/4 of the eggs, shredded mozzarella, and mushrooms, adding 1-2 Tbsp diced tomato if using. Do not overfill.
5. Roll from the bottom up: fold the top flap over the filling, fold in the edges tightly, then roll to seal. Repeat with the remaining tortillas.
6. Place a large skillet over medium heat with 2 Tbsp oil. Add the burritos seam-side down and cook until golden brown on all sides, about 2 min per side, adding more oil as needed. (Fresh or thawed burritos both work.)

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