Breakfast burritos

Breakfast burritos

Total: 30 Min. | Active: 30 Min.
Nutritional value / piece: 347 kcal
, Fat: 18 g
, Carbohydrate: 25 g
, Protein: 19 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
2 onions, thinly sliced
500g mushrooms, sliced
½tsp salt
6 eggs
1dl milk
2tbsp parsley, finely chopped
½tsp salt
a little pepper


6 wheat tortillas
130g grated Gruyère
100g baby spinach
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How it's done


Heat a little clarified butter in a non-stick frying pan. Sauté the onions for approx. 5 mins., then the mushrooms for approx. 5 mins., season with salt. Set aside the mushrooms. Beat the eggs, milk and parsley, season. Heat a little clarified butter in the same pan. Pour the egg mixture into the pan, allow to solidify slightly. Using a spatula, push the eggs back and forth until just firm but still moist.


Lay out the tortillas. Spread the cheese, mushrooms, scrambled eggs and spinach in the middle. Fold the tortillas in from the side and roll up, tie with kitchen twine. Heat up the frying pan, cook the burritos for approx. 2 mins. on each side.

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