Vegetable Omelette Burritos

Published on May 25, 2012

Vegetable Omelette Burritos



Saute the onion, green pepper and mushrooms in the olive oil for 10 minutes using medium to low heat so they don’t brown. Heat a 12-14″ skillet. It will be at the right heat when you sprinkle water on it and the water acts like little balls of mercury. For one omelette whisk 2 eggs in a small bowl. Add 2 teaspoons butter to the hot skillet and spread with a spatula. Put a tortilla in the oven to heat. Pour eggs into the pan and let spread. When cooked enough, flip it over, sprinkle with salt and grated cheese. Take the tortilla out of the oven and put it on a place. Leave the omelette open and slide it on to the heated tortilla. Put 1/3 cup of vegetables down the middle, roll up and cut in half.

Vegetable Omelette Burritos
bell peppers
spicy peppers at farmer's marketsmall sweet pepperscarton of eggs next to apple vinegar
little red not hot pepper plant