Breakfast burrito

September 2, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 2

These egg, salsa, and cheese burritos can be rolled up with a slice of ham, turkey, or leftover steak. For crunch, add a few strips of bell or cubanelle pepper or baby spinach leaves. To make bean burritos, instead of eggs add canned kidney or black beans mixed with chopped tomato, chopped scallion, lime juice, ground cumin, salt, and pepper. If you’re adding beans instead of eggs, reheat the burritos until the cheese melts.

2 flour tortillas (about 10 inches)
4 eggs
Salt and pepper, to taste
1 tablespoon butter
3 tablespoons tomato salsa
1/2 cup shredded cheddar or Monterey Jack
1. Set the oven or toaster oven at 350 degrees. Place the tortillas on the rack, one at a time, and heat for 2 minutes or until hot.

2. In a bowl, whisk the eggs, salt, and pepper.

3. In a nonstick skillet, melt the butter over medium heat. Add the eggs and cook, stirring occasionally, until just firm.

4. Spread salsa down the center of each tortilla. Spoon eggs on top, then sprinkle with cheese (add any meat or veggies now).

5. Roll up the tortillas, tucking in the sides as you roll. Lisa Zwirn