Breakfast Burritos with Mango Tomato Salsa
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Serves 6
Ingredients
Burrito:
- 1 tablespoon extra virgin olive oil
- 6 large eggs
- ¼ cup half and half
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked pepper
- 1 cup Backyard Farms Cocktail Tomatoes, cut in quarters
- ¼ cup sliced scallions
- ¼ cup (2-ounces) cream cheese, softened
- 6 8-inch flour tortillas
Mango Tomato Salsa:
- 1 cup diced fresh mango (1 medium mango)
- 1 cup (2 tomatoes) Backyard Farms Tomatoes on the Vine, seeded, chopped
- ½ cup chopped fresh cilantro leaves
- ½ cup chopped red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh jalapeño pepper
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly grated lime peel
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked pepper
Preparation
In heavy non-stick skillet, heat olive oil over medium heat.
In medium bowl, stir together eggs, half and half, salt, and pepper; mix well.
Add eggs to skillet. Cook for 3 minutes, stirring occasionally. Add 1 cup Cocktail Tomatoes, scallions, and cream cheese.
Continue cooking, over medium heat, stirring occasionally, until eggs are set (4 to 5 minutes).
Remove eggs from pan; keep warm.
Meanwhile, in medium mixing bowl, stir together all salsa ingredients; mix well.
Down the center of each flour tortilla, place ½ cup scrambled egg mixture. Starting from one side, roll up tortilla, securing with wooden pick. Repeat with remaining tortillas and eggs.
Serve each burrito with a scoop of Mango Tomato salsa.
Refrigerate leftovers.
