Sunday, September 11, 2016

Breakfast “Burrito” with Bacon and Avocado

Servings:  2: 1 1/2 red, 2 orange (if use mayo), ½ blue

2 Eggs
2 T heavy cream (OPTIONAL)
Salt and pepper to taste
2 tsp. butter
2 T. mayo (OPTIONAL)
1 cup romaine lettuce (chopped)
1 Roma tomato (sliced)
4  turkey bacon strips (cooked crisp)
1/2 avocado (sliced)

Mix the eggs well with the heavy cream, salt and pepper.

Heat up a non-stick pan to a medium heat.  Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.  Cover the pan and cook for about a minute.

When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.  When it's fully cooked, transfer to a paper towel to remove excess oiliness.

Repeat with the other half of the egg mix.

Spread the mayo on the crepe.  Add the lettuce, tomato, bacon and avocado.  Season with salt and pepper.  Roll and enjoy!

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