Mushroom Scrambled Egg Burrito
Preparation
5 min
Total
15 min
2
Servings
Whether at home or on the go, this Mushroom Scrambled Egg Burrito adds a tasty start to your day. A Dempster’s® Original Large Tortilla is filled with fresh and tasty ingredients that are sure to satisfy. This egg-cellent breakfast recipe is all wrapped up for convenient on-the-go enjoyment. Serves two.
MADE WITH Dempster’s® Original Large Tortillas
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INGREDIENTS
- 2 Dempster’s® Original Large Tortillas, warmed
- 3 eggs
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) chopped brown mushrooms
- 4 tsp (20 mL) finely chopped fresh chives
- 1/4 cup (60 mL) crumbled goat cheese
DIRECTIONS
- Whisk together eggs, salt and pepper; set aside. In 8-inch (20 cm) nonstick skillet, heat half of the oil over medium heat; cook mushrooms for 4 to 6 minutes or until softened.
- Stir remaining oil into skillet until heated; pour in egg mixture. Cook for 3 or 4 minutes or until egg mixture starts to form soft curds; stir in chives.
- Arrange tortillas on clean work surface; top evenly with scrambled egg mixture and goat cheese. Fold up bottom of tortillas over filling, then fold in sides and roll up tightly.
Tip: Try using a combination of your favorite mushrooms in this burrito.
Styling Tip: Cook mushrooms and eggs separately to keep vibrant egg colour