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Breakfast Burrito for Day or Night

A fast and reliable classic that couldn't be easier — or tastier

To make a more substantial burrito, add any of the following: sautéed spinach or other greens, diced then fried or steamed potatoes, or roasted potato wedges with red chile, or pinto beans doctored with additional chile and cilantro.

1 large tortilla, preferably whole wheat
2 or 3 fresh eggs
Salt
1 tablespoon butter
Grated jack or cheddar cheese or crumbled goat cheese
Salsa

Put a skillet large enough to hold a tortilla over medium heat to warm the pan. Add the tortilla when you start to cook the eggs. Keep an eye on the tortilla as the eggs cook and turn it once so that it heats on both sides.

Meanwhile, beat the eggs with a few pinches salt and a tablespoon of water. Melt the butter in a second, smaller pan. Once the butter has ceased to foam, turn the heat to medium low and pour in the eggs. Cook stirring slowly but constantly until the eggs are almost as done as you like, then throw the cheese over the top and remove them from heat.

Slide the tortilla onto a plate, mound the eggs on half the tortilla, add salsa, if using. Fold in half, then cut into three wedges. Eat with warm beans, if desired.

Reprinted with permission from What We Eat When We Eat Alone (Gibbs Smith, 2009).

 

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