Campfire Breakfast Burritos with Eggs and Salsa

Finely dice 1/4 yellow onion and 1/2 green bell pepper. Peel 3 pieces of mozzarella string cheese into thin, shred-like strips.

Crack 6 large eggs into a bowl, add 1/4 tsp salt and 1/4 tsp black pepper, and whisk vigorously until uniform.

Melt 1 tbsp unsalted butter in a cast-iron skillet over medium heat on your camp stove.

Add the diced yellow onion and green bell pepper to the skillet, and sauté for 4 to 5 minutes until they are soft and slightly browned.

Turn the heat down to low. Pour the whisked eggs into the skillet with the vegetables.

Stir the eggs continuously with a spatula for 2 to 3 minutes, pulling the cooked curds from the edges to the center until they are softly scrambled but still moist.

Remove the skillet from the heat immediately to prevent the eggs from drying out.

Lay 3 flour tortillas flat. Divide the scrambled egg and vegetable mixture evenly down the center of each tortilla.

Top each egg portion with the shredded string cheese and 2 tbsp of tomato salsa.

Fold the left and right sides of each tortilla inward, then roll up tightly from the bottom to seal.

Place the rolled burritos seam-side down back into the warm cast-iron skillet over low heat for 1 to 2 minutes per side until the tortilla is lightly toasted and the cheese is melted. Serve warm with the remaining salsa on the side.