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Breakfast
Burritos
These are
perfect for a brunch since they can be prepared the day before then quickly
finished when guests arrive. For a softer shell, use the microwave; for crispier
burritos, pop them in the oven.
8 eggs
Dash hot pepper sauce
Salt and pepper
2 jalapeņo peppers, seeded and finely chopped
(or ⅓ cup/75 mL chopped sweet green pepper)
1 tbsp. (15 mL) butter
6 slices processed Cheddar cheese
6 large (about 9-inch/23 cm.) flour tortillas
2 Ontario Greenhouse Tomatoes, seeded and cubed
Fresh coriander leaves
In a bowl, beat together eggs, hot pepper sauce,
and salt and pepper to taste; stir in jalapeņo peppers. In a nonstick skillet,
melt butter over medium-high heat. Pour in egg mixture and reduce heat to
medium-low. Cook, stirring with spatula, until large soft moist curds form and
no visible liquid remains.
Place 1 cheese slice on bottom
third of each tortilla. Top with egg mixture, tomatoes, and coriander leaves to
taste. Roll up tortilla and tuck ends under. (Burritos can be prepared to this
point and refrigerated overnight.) Place on microwavable plate; microwave, 1 at
a time, at HIGH for 1 minute or until hot. Or bake all at once on baking sheet
in 3500F (1800C) oven for 10 minutes.
Makes 6
servings.
Per serving: 381 Calories, 7 g. Protein,
8 g. Fat, 22 g. Carbohydrate
Recipe compliments of
Ontario Greenhouse Vegetable Growers
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