Warm flour tortillas cradle soft scrambled eggs and melted cheese, then get rolled and topped with tomato sauce. These burritos are faster than takeout and use what little is on the shelf tonight.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 30 g protein, 54 g carbohydrate, 43 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 4 flour tortillas in a dry skillet over medium heat, 30 seconds per side, then set aside in a stack wrapped in foil to stay warm.
2. Crack 4 eggs into a bowl and whisk them together with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Melt 2 tablespoons butter in a skillet over medium heat and pour in the eggs, stirring often until they look just barely set, about 3 to 4 minutes.4 min
4. Divide 3 ounces shredded cheddar between the 4 warm tortillas, laying it in a line down the middle, then divide the scrambled eggs on top of the cheese.
5. Roll each tortilla up tightly, tucking in the sides as you go, and arrange seam-side down on plates.
6. Pour 8 ounces tomato sauce into the warm skillet and heat for 1 minute until warm, then spoon it over the burritos and serve right away.1 min

Note Swap the cheddar for any mild cheese or omit it entirely for a lighter burrito. Leftovers keep refrigerated for one day and can be warmed in the oven at 325°F [163°C] for ten minutes. Serve with hot sauce, sour cream, or a green salad on the side.