for 6 pieces

Filling

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

Burritos

6	wheat tortilla
130 g	grated Gruyère
100 g	baby spinach

How it's done

Filling

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.

Burritos

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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