Scrambled Egg Burritos
1 tablespoon unsalted butter
1 medium onion, finely chopped (about 1 cup)
1⁄2 cup sliced roasted peppers
8 extra-large eggs, beaten
1⁄2 cup half-and-half
Few dashes of hot pepper sauce
1 cup shredded jalapeño jack cheese
Salt and pepper to taste
4 6-inch flour tortillas
In a large skillet over medium heat, melt the butter; add the onions and sliced roasted peppers. Cook until the onions are soft and translucent, about 5 minutes. Combine the eggs and the half-and-half, and add them to the pan. Cook, stirring constantly with a wooden spoon, until the eggs are about half cooked—(still very runny); add the hot pepper sauce, cheese, salt, and pepper. Remove from heat. Eggs should be soft, creamy, and have small curds.
Soften the tortillas by placing them directly atop the stove burner on medium heat or putting them in the microwave for 10 seconds. Spoon 1⁄4 of the egg mixture slightly off center on a tortilla. Fold the sides in upon the egg and roll the tortilla away from yourself, folding the filling in and tucking with your fingers to keep even pressure. Repeat with remaining tortillas. Serve with salsa.