Prepare Your Fillings: In a medium bowl, whisk the eggs with milk, a pinch of salt, and pepper until light and frothy. Set aside. In a separate bowl, mash the avocados with lime juice, a pinch of salt, and chopped coriander until creamy but still with some texture. You want to see vibrant green and smell the fresh lime.

Sauté the Vegetables and Rashers: Heat 1 tablespoon of olive oil or butter in a large frying pan over a medium heat. Add the diced red onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and the onion becomes translucent, releasing a sweet aroma. Stir in the chopped green chillies (if using) and cooked chicken or turkey rashers, cooking for another 2-3 minutes until the rashers are lightly browned and fragrant. Remove the mixture from the pan and set aside.

Scramble the Eggs: Using the same pan (no need to clean it), reduce the heat to medium-low. Pour in the whisked eggs. As they begin to set around the edges, gently push them towards the centre with a wooden spoon or spatula, allowing the uncooked egg to flow underneath. Continue this for 3-5 minutes until the eggs are creamy and just set, but still moist. You're looking for soft curds, not dry, rubbery eggs.

Assemble the Burritos: Lay a tortilla flat on a clean surface. Spread a quarter of the mashed avocado down the centre, leaving a border. Top with a quarter of the scrambled eggs, then a quarter of the sautéed vegetable and rasher mixture. Sprinkle generously with a quarter of the grated cheese.

Fold and Smash: Fold the bottom edge of the tortilla up and over the filling, then fold in the sides. Tightly roll the burrito from the bottom up. Once rolled, gently press down on the burrito with the palm of your hand to flatten it slightly. This "smash" is key for even cooking and a crispy surface. You'll feel the ingredients compacting within.

Crisp to Golden Perfection: Heat a clean, dry large frying pan over a medium-high heat. Place a smashed burrito seam-side down in the hot pan. Cook for 3-4 minutes per side, pressing down occasionally with a spatula, until the tortilla is deeply golden brown and incredibly crisp. You'll hear a gentle sizzle and see the cheese melting and oozing slightly, creating a delicious crust. Repeat with the remaining burritos, ensuring the pan stays hot but doesn't burn. Serve immediately, perhaps with a dash of your favourite hot sauce. My kids absolutely devour this every time I make it, and honestly, so do I!