Breakfast Burritos

Introduction:
This is another egg recipe.  We want to make sure that we do not over cook the eggs to avoid the rubbery texture that comes with overcooked eggs.  The rubbery texture comes from the proteins bonding too exclusively with each other, which squeezes out the water from the protein network (remember: eggs are made of 'basically' water and protein, but more water THAN protein).   The best temperature too cook eggs at is the temperature well below that of when their proteins coagulate, which is well below the boiling point (212 degrees Fahrenheit).

Ingredients:

• 2 teaspoons olive or canola oil 
• 1/2 small red onion, diced
• 1 cup rinsed black beans
• salt and pepper to taste
• 4 eggs
• 1/3 cup cheese
• 4 tortillas (corn)
• 1 small avocado 

Steps: 

• Head canola oil in a large non-stick pan over medium-high heat
• Cook the onions until they are softened (about 8 minutes) 
• Add black beans and cook until warmed through (another 3 minutes) 
• Season with salt and pepper and transfer to a dish 
• Whisk together the eggs and then stir in the cheese
• Spray the pan or add butter to the bottom of the pan prior to putting in the eggs
• On low heat, add the eggs, scrambling until cooked through (about 3 minutes) 
• Spread each tortilla on a baking sheet and put in oven on 475 until crispy
• Add the eggs, beans, and onions to the tortillas, and top with avocado

Results: 

These breakfast burritos were really easy to cook and gave me lot of energy throughout the day since they are so high in protein.  I'd definitely cook again.