Name: Spicy Tortilla Egg Roll with Avocado & Pico de Gallo Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ small bunches cilantro; 12 eggs; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 6 large flour tortillas; 1 ½ limes; 1 ½ red bell peppers; black pepper; chili-garlic sauce; extra virgin olive oil; salt

Spicy Tortilla Egg Roll with Avocado & Pico de Gallo SaladSpicy Tortilla Egg Roll with Avocado & Pico de Gallo Salad — a 30-minute breakfast recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ small bunches cilantro

12 eggs

1 ½ English cucumbers

3 cloves garlic

1 ½ small pkgs grape tomatoes

6 large flour tortillas

1 ½ limes

1 ½ red bell peppers

black pepper

chili-garlic sauce

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Peel and mince garlic; transfer to a large bowl.

Trim cucumbers, then halve lengthwise and slice thinly crosswise. Add to the bowl with the garlic.

Halve grape tomatoes. Seed and slice bell peppers into thin strips; transfer both to the bowl with the garlic.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Juice the limes into the bowl and season with salt and pepper. Stir to combine the salad, then set aside.

Preheat a skillet over medium heat.

Crack the eggs into another medium bowl and season with salt and pepper; whisk together.

Once the skillet is hot, add the oil and swirl to coat the bottom.

Pour one-sixth of the egg mixture (or about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula. When egg is cooked, after about 1 minute, flip tortilla and cook for 30 seconds more; transfer to a plate and cover with aluminum foil.

Add more oil (½ tsp per tortilla) to the skillet and repeat with remaining egg mixture and tortillas.

Meanwhile, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

Lay the tortillas, egg-side-up, on a flat surface; divide the avocado, pico de gallo salad, and chili-garlic sauce between them. Roll tightly to close, then slice each roll in half.

To serve, divide rolls between plates. Enjoy!

Open this recipe in Flambette