The deal with burritos, is that if you use standard size tortillas, the goods burst out. So after trial and error, we suggest either getting the large tortillas or altering the amount of filling according to what size tortilla you choose.
1/4 cup whole milk
1/3 cup chopped cilantro/basil
Pinch of sea salt/pepper/red pepper flakes
2 cups baby tomatoes
1 teaspoon olive oil
3/4 cup diced yellow onion
Pinch of sea salt
2 cups baby spinach
1 cup shredded pepper jack cheese
4 large tortillas (we used whole grain)
1. Preheat oven to 350 degrees.
2. Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20 to 25 minutes while you get everything else ready.
3. Crack the eggs into a large mixing bowl, add the milk and generously pinch of salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat (you really want almost medium low, as eggs that are cooked a bit slower tend to have a softer texture that flash cooked on high heat. Remember, you have to wait 20 minutes for the tomatoes anyway). Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook, I promise.
4. Warm each of your tortillas over the stove to warm through, I like mine to get a few little blisters on each side. Lay them on a cutting board and sprinkle with the cheese. Make a layer of baby spinach, pile a quarter of the eggs, and the roasted tomato/onion mix, down the middle of each tortilla. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. If using taco size, you'll halve the amount of goodies per tortilla.