RECIPE #467, DAY #642
ORIGINAL RECIPE: “Breakfast Burritos” came from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 10-15 minutes to prepare
TOOLS: A griddle pan or skillet and a spatula
COOK TYPE: Stovetop
HEALTH: Breakfast burritos are a great option for a healthy breakfast. They lack sugar and processing, they include lots of protein, and they even often have veggies, a food group that is notoriously hard to work in to the morning routine.
EXPERIENCE: This is yet another attempt at a healthier—but still speedy—breakfast option. We made these years ago and really liked them, but at this point I would call them “ehn.” Perhaps they are a place to start? Great ingredients, of course, make even a simple meal taste great.
They go together fast enough to make on a weekday morning, if you have just a little time to spare (or work in there). They can also be made ahead and wrapped in foil, for warming up in the morning. I believe they could even be frozen.
NOTES: We do most of our breakfast work on our built-in griddle on the stovetop. Tortillas also toast very nicely, there.
- Toast 4 medium-large tortillas in an empty skillet until warm, 1 at a time. Wrap in a clean towel and set aside.
- In the skillet, heat 2 tablespoons unsalted butter over medium heat until melted. Add 8 eggs, salt, and pepper, and beat constantly with a wooden spoon until cooked through. Remove from heat.
- Quickly, add 1 cup queso fresco, 1-2 minced serranos or jalapenos, 4 sliced scallions, and a few tablespoons minced cilantro. Give it a little stir and then spoon the filling into the 4 tortillas.
- Taste for salt, fold over, and serve warm.
Serve with orange juice, obviously. A tropical fruit salad would also work.
LEFTOVER IDEAS: You can wrap extras in foil and keep in the fridge or freezer. Warm in the foil, in the oven or toaster oven until heated through (and thawed).
*Recipe changed from the original.