Simple Breakfast Burritos

DSC_0402RECIPE #467, DAY #642

THREE STARS

ORIGINAL RECIPE: “Breakfast Burritos” came from Deborah Madison’s Vegetarian Cooking for Everyone*

TIMING: 10-15 minutes to prepare

DIFFICULTY: Easy

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.

DSC_0401EXPERIENCE: 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.

***

  1. Toast 4 medium-large tortillas in an empty skillet until warm, 1 at a time. Wrap in a clean towel and set aside.
  2. 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.
  3. 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.
  4. 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.

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