Breakfast burritos at a restaurant cost eight dollars and are somehow always lukewarm by the time you get them home. Yours — made in the amount of time it takes to pour coffee — can be hotter, cheaper, and more personal to whatever you happen to have. The key is not overstuffing. That's the mistake everyone makes.
What You Need
- 2 eggs
- 1 large flour tortilla
- 1/4 cup shredded cheese
- 2 tablespoons salsa
- 1 tablespoon butter
How to Make It
- 1
Beat eggs in a small bowl with a pinch of salt. Melt butter in a nonstick skillet over medium-low — low heat is non-negotiable for eggs that aren't rubbery.
- 2
Pour in eggs and let them sit 20 seconds, then stir gently with a spatula, pulling curds from the edge to the middle. Pull the pan off the heat while they still look slightly underdone — they keep cooking. Sprinkle cheese over and let it melt in the residual heat.
- 3
Warm the tortilla directly over a gas flame for 10 seconds per side, or in a dry pan. Put eggs down the middle, spoon salsa on top, fold the sides in, then roll tight. Eat immediately or wrap in foil for the road.
