California Avocado Burrito

Ingredients

 * 3 Cups diced red bell pepper
 * 3 Cups diced green bell pepper
 * 2 ½ Cups chopped onion
 * 1 Cup butter, divided
 * 48 eggs
 * 2 tsp salt
 * 3 Cups Pepper Jack cheese, shredded
 * 8 California Avocados
 * 1/3 Cups lemon juice
 * 24 flour tortillas, about 11 inches in diameter

Directions
Saute 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 a 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.