Avocado Breakfast Burrito

Description
Serves 24.

Ingredients

 * 3 cups diced red bell pepper
 * 3 cups diced green bell pepper
 * 2½ cups chopped onion
 * 1 cup butter, divided
 * 48 large eggs
 * 2 tsp salt
 * 3 cups pepper jack cheese, shredded
 * 4 pounds California avocados
 * ⅓ cups lemon juice
 * 24 flour tortillas, 11-inch

Just before service

 * 1) Sauté bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
 * 2) Beat eggs with salt; reserve
 * 3) Cut avocado in ¼-inch dice; toss gently with lemon juice; reserve.

Per order

 * 1) Warm tortilla.
 * 2) Heat ½ tablespoon butter in small frying pan.
 * 3) Ladle ½ cup egg into pan.
 * 4) Gently stir in ¼ cup reserved bell pepper mixture and ⅓ cup reserved avocado.
 * 5) Stir gently over medium-low heat until soft curds form, about 2 minutes.
 * 6) Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese.
 * 7) Fold in top and bottom; roll up from side.