Name: Cabbage Breakfast Burritos
Prep time: 15 min
Total time: 20 min
Yield: 3 serving(s)
Ingredients: 6 large green cabbage leaves (from 1 head); 5 large eggs; 2 tbsp. whole milk; 1 tbsp. butter; Kosher salt; Freshly ground black pepper; 2/3 c. shredded cheddar; 1 avocado, sliced; 1 c. quartered grape tomatoes; 1 c. black beans, warmed; 1/4 c. cilantro leaves (optional); Hot sauce, for serving

Step 1In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.

Step 2Make scrambled eggs: In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in cheese and remove from heat.

Step 3Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping scoop of eggs into the center of the leaves, then top with avocado, tomatoes, beans, and cilantro if using. Fold short sides of cabbage leaves in first, then roll into a cylinder–like a burrito!

Step 4Repeat with remaining ingredients to make 2 more burritos. Serve immediately with hot sauce.