Uri Abragimovich, executive chef at Poe's Kitchen at the Rattlesnake, shares his recipe for a vegetarian version of the breakfast burrito.
For the Eggs:
-4 large eggs
-1/2 cup whole milk
-1/2 bunch scallions chopped (optional)
-1 pitch of salt
-1 pinch of black pepper
-1/3 cup of grated cheddar cheese (or your favorite cheese)
For the burrito:
-1 12-inch flour tortilla
-1 cup shredded lettuce (of your choice)
-1 cup pico de gallo (or your favorite tomato salsa)
Whisk egg ingredients in a bowl. Add butter to frying pan over low heat and when it melts coating the entire pan, pour in egg mixture. Cook and scramble egg mixture with a spatula or fork until done.
Add cooked egg mixture to tortilla. Top with lettuce and pico de gallo or salsa. Roll up tortilla and serve.