LA Kitchen Huevos (Breakfast Burritos)

1. Melt the butter in a medium non-stick pan.
2. Add the onion and cook over a medium heat until soft and translucent.
3. Add the eggs and stir continually to scramble.
4. A few seconds before they are soft scrambled – while still slightly runny – add salt, pepper, chopped coriander and tomatoes, trying to leave most of the tomato juices behind on the cutting board.
5. Stir through just until tomatoes are warmed.

For a breakfast burrito, divide the eggs between four warmed tortillas. Top with coriander, avocado and some hot sauce, then roll tightly into a parcel, tucking both ends in.
For tacos, repeat the above using medium tortillas, folding each tortilla over without tucking in the ends. Either way, it’ll be messy. Alternatively, eat eggs with toppings and warm tortillas on the side.