Serves: 4
Ingredients
300 gr mushrooms sliced
2 tablespoons butter or oil
2-3 scallion, chopped
400 gr baby spinach
150 gr cheese
4 large eggs
4 large flour tortillas
2 tomatos
salt and pepper
sauces of your choice
Instructions:
1. Add the sliced mushrooms to a skillet with some oil and some salt and pepper. They will take 5-6 minutes to really start to cook down over medium-high heat. Once the mushrooms are tender and even slightly charred in spots they are done.
2. Mix the cooked mushrooms with the chopped scallions. (No need to cook the scallions.)
3. Beat the eggs and then mix them with the chopped/grated cheese. In the same skillet used before add a little more butter/oil and pour the eggs. Let them set, then flip them to cook on the other side as well. Take them off the heat once they are done and devide them in four servings.
4. On each tortilla place a serving of eggs, then spinach, then mushrooms, then sliced tomato and sauces of your choice. I used ketchup and garlic sauce.
5. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook until the bottom of the burritos are golden brown, about 2 minutes. Flip the burritos over and continue cooking until golden, a few minutes more. Serve warm.
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