Crack eggs in bowl and gently whisk until mixed, don’t over beat until foamy or they won’t have the same flavor or texture (creamy) that we are going for.
Add chopped ingredients slowly folding them into the eggs as they cook over low heat. Low and slow with the eggs will create a creamy, almost cheesy texture for inside the filling of your burrito.
Save some green onions, tomatoes and cilantro for garnish on top, as well as a few sprinkles of shredded cheese. while setting these aside heat up your tortillas however you prefer. (we throw them on a hot griddle for a moment, but many people wrap them in damp paper towel and zap in the microwave for 15 seconds)
When eggs are no longer wet, and you can pull the spatula through them leaving a trail of vacancy, you are ready to take them off the heat.
Place the warm tortilla at the bottom of the plate to get ready to fill. Layer in your eggs, cheese and salsa (we like Trader Joe’s Corn Salsa, but feel free to use any)
To wrap your burrito, you want to be sure you have not over-filled it. Fold in the sides first and then roll it end to end so it is sealed laying flat on the seam.
Garnish to taste with extra items set aside and enjoy!