Breakfast Burrito with Salsa Nuggets

The pumpkin seeds will give you a delicious flavor dimension to this colt perfect for breakfast or "brunch".

Ingredients

• 8 large eggs
• 4 flour tortillas, burrito size for
• 1 ½ cup chopped tomatoes
• 2 tbsp. jalapeno, finely chopped
• Spray nonstick cooking
• 1 cup mozzarella cheese, grated
• 1 can (15.5 oz.) Black beans, drained and rinsed
• salt and pepper to taste
• NUGGET SAUCE
• ½ cup pumpkin seeds, toasted, plus 4 tbsp. for decoration
• 2 cups cilantro, coarsely chopped
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 Tbsp. Honey
• ¾ -1 cup of water
• salt and pepper to taste

Preparation

To prepare the seed sauce, combine all ingredients in a blender and set aside. In a large bowl, beat eggs well and add the tomato and jalapeno. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and cook, stirring with a silicone spatula, until desired doneness and remove from heat. Wrap tortillas in damp paper towel and heat in microwave 20 seconds. Divide scrambled eggs between the tortillas and top with 2 tbsp. of beans, 2 tbsp. mozzarella cheese and 1 tbsp. nuggets of sauce. To make the burrito, fold the left and right sides of the tortilla and roll up from the bottom up. Heat the same skillet over medium-high and set to toast the burritos with the sealed portion down. Toast 1-2 minutes per side to brown. To serve, cut each burrito in diagonal and drizzle with the sauce over top and garnish with some toasted seeds.

Servings: 4

Preparation time:  10 min


Cooking time:  2 min

Ready in:  12 min

Country:  International

Season / Occasion: All year

Main ingredient:  Not specified