Ingredients
Scale
- 1–2 cups grape tomatoes, cut in half
- 1/2 small sweet onion, diced
- 1 tsp olive oil
- salt/pepper
- 4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out–so go for the big size!!)
- 8 eggs
- 2–3 Tb milk
- salt/pepper/red pepper flakes
- grated pepper jack cheese/cheddar cheese
- baby spinach leaves
- fresh avocado slices
Instructions
- Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.
- While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.
- Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!