Avocado Breakfast Burrito

Ingredients

 * 3 Cups Diced Red bell pepper
 * 3 Cups Diced Green bell pepper
 * 2 ½ Cups Chopped Onion
 * 1 Cup Butter, divided
 * 48 Large eggs
 * 2 tsp Salt
 * 3 Cups pepper Jack Cheese, shredded
 * 4 Pounds California Avocados
 * 1/3 Cups Lemon Juice
 * 24 flour Tortillas, 11-inch

Directions
JUST BEFORE SERVICE

1. Sauté Bell Pepper and Onion in 2 ounces Butter until soft, about 5 minutes; reserve

Beat eggs with salt; reserve

Cut avocado in 1/4-inch dice; toss gently with Lemon Juice; reserve.

PER ORDER

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