Vegetable Omelette Burritos
- 1 onion, diced
- 1 sweet red, yellow, orange or green pepper, diced (add some mild to hotter peppers if you want some spice)
- 1 8 ounce box mushrooms, diced
- 1 tablespoon avocado oil or light olive oil
- grated cheddar cheese
- rice tortillas
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.