1/4 c. butter
1/3 c. chopped onion
1/3 c. chopped green pepper
1 c. chopped fresh mushrooms
1 1/4 c. milk
1 t. seasoned salt
1/2 tsp. pepper
1 1/2 c. shredded cheese (cheddar, Mexican blend, whatever)
12 burrito-sized flour tortillas
Saute onion, green pepper and mushrooms in butter.
Beat eggs and milk together. Pour in skillet with veggies.
Cook, stirring occasionally, until eggs are set.
Add cheese. Allow to melt.
Warm a few tortillas at a time in the microwave.
Scoop 1/2 to 3/4 c. egg mixture into a warm tortilla. Roll up burrito style.
Wrap burrito in a paper towel, then in a sheet of foil.
Pack wrapped burritos in a ziplock bag. I use the tortilla bag. Freeze.
To reheat, remove foil. Place burrito with paper towel in microwave. Cook about a minute.
Serve with salsa.
Makes about 1 dozen burritos.