Quick Breakfast Burritos

Ingredients

• 0.1 teaspoon pepper black
• 2 ounces colby-jack cheese shredded
• 4 6-inch corn tortillas ()
• 4  eggs lightly beaten
• 0.5 cup cilantro leaves fresh chopped
• 2 ounce chiles diced green canned
• 0.5 cup green onions chopped
• 1 Dash ground pepper red
• 2 teaspoons juice of lemon fresh
• 0.3 cup onion chopped
• 0.3 teaspoon oregano fresh chopped
• 1 Dash pepper red crushed
• 0.1 teaspoon salt 
• 1.5 cups tomatoes chopped ( 1 large)

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.
2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.
3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
4. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently.
5. Remove pan from heat; stir egg mixture well.
6. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.