Ingredients:

  • 2 Tbsp Neutral Cooking Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 1 medium Green Bell Pepper, diced
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika (Pimentón)
  • ½ tsp Salt, plus more for seasoning
  • ¼ tsp Black Pepper
  • 8 large Eggs
  • 2 Tbsp Whole Milk or Single Cream
  • ¼ tsp Salt
  • Pinch of White Pepper (optional)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Fresh Chives, finely chopped
  • 4 (25 cm / 10-inch) Flour Tortillas
  • 1 cup Shredded Cheese Blend (Cheddar and Monterey Jack recommended)
  • 4 Tbsp Salsa or Hot Sauce

Instructions:

  1. Sauté Aromatics: Heat the oil in the large non-stick skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes.
  2. Add Peppers and Spices: Add the diced red and green peppers. Sauté for 5–7 minutes until they are tender-crisp.
  3. Season the Filling: Stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant. Transfer the filling mixture to a clean bowl and wipe the skillet clean.
  4. Prepare the Eggs: In a medium bowl, whisk the 8 large eggs with the milk/cream, salt, and white pepper until just combined and slightly frothy.
  5. Scramble Low and Slow: Return the skillet to medium-low heat. Add the unsalted butter and allow it to melt completely. Pour in the egg mixture.
  6. Form the Curds: Allow the edges of the egg to just set (about 1 minute). Using a silicone spatula, gently push the cooked egg from the edge toward the centre, tilting the pan to allow the uncooked egg to flow underneath.
  7. Repeat this process until the eggs are mostly set but still glistening and slightly wet—do not overcook.
  8. Finish the Eggs: Remove the skillet from the heat. Fold in the chopped fresh chives and gently stir in the prepared vegetable filling base.
  9. Warm the Tortillas: Warm the tortillas briefly either in a dry pan (30 seconds per side) or in the microwave (30 seconds wrapped in a damp paper towel). This is crucial for pliability.
  10. Layer the Filling: Place one warmed tortilla on a clean surface. Spoon one-quarter of the egg mixture slightly below the centre line.
  11. Add Toppings: Sprinkle 1/4 cup of the shredded cheese over the eggs and drizzle with a spoonful of salsa or hot sauce.
  12. The Burrito Fold: Fold the sides of the tortilla inward over the filling (like an envelope). Fold the bottom edge up and over the filling, tucking it in tightly. Roll the wrap forward tightly until sealed.
  13. Optional Final Press: For a crispy finish and melted cheese seal, return the rolled wraps to the now-empty skillet and press lightly on all sides over medium heat for 1–2 minutes per side until golden brown and sealed. Serve immediately.