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Photo by: Joseph De Leo
I discovered burritos in California and they haven’t lost their appeal. As with frittatas, you can fill them with whatever’s handy: onions, spinach, goat’s cheese… the list is endless.
First, heat the olive oil in a pan. Add the scallions, chile and tomatoes and stir for a few minutes. Take off the heat and set aside. Scramble the eggs, adding the cheese at the last minute. Stir in the chiles-tomato mixture and season.
In a nonstick pan, heat the tortillas one after the other, for about 30 seconds each side. Put flat on a plate and spoon on the egg mixture, with the parsley, and roll them up.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
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