Here is a great example. Most mornings, breakfast is two whole grain pieces of toast slathered with EVOO butter, OJ and #Freshpots. Today, no bread to make toast…damn. I did however have whole wheat tortillas, lots of eggs, red peppers (on sale!!!), onion, a jalapeno fresh from my garden, a handful of cilantro from a pot on my deck, a sweet potato, some really limp sad spinach in clam shell box ready to go to old food heaven, queso fresco, and a beautiful shiny poblano pepper in the crisper. So I dug through a file folder for a recipe I know I fished off the Internet about 100 years ago, and whew…I still had it! This is the recipe I used as the base, with the ingredients up above as subs, adds, etc. Since I’m planning on using tofu in my dinner dish tonight, I opted to omit the soy protein. It freaks me out to eat so much soy in a day-I try to follow these guidelines, but also my brain that says, too much of anything, while tasting wonderful, will probably turn out to be bad for me (this is true for more than just food it may seem).
The end result? Here is my breakfast burrito recipe as adapted from the Cooking Light Tofu Breakfast Burrito recipe from the May ’09 issue-and yes, I did write it down.
- 1 teaspoon EVOO
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 of each, diced finely, sweet onion, red pepper, poblano pepper, jalapeno pepper
- 1/4 cup (1 ounce) queso fresco crumbled
- 2 tablespoons minced fresh cilantro
- 1/8 teaspoon salt, 1/8 teaspoon pepper
- 4 (8-inch) flour tortillas
- 1 cup baby spinach leaves, close to compost (good save!)
- 1/2 sweet potato, peeled and grated (yep like cheese–cooks faster)
- 4 large eggs
- Frank’s Red Hot
In a saute pan, heat EVOO gently over medium heat, add all veggies at same time, cook until just tender. While veggies are cooking, scramble eggs and seasonings in a bowl. Add eggs to veggies after they reach your desired level of “doneness” scramble until you don’t gag anymore when you see wetness of the eggs. Remove from heat, sprinkle with queso fresco, liberally cover in Frank’s Red Hot, then add some more because you can never have too much Frank’s Red Hot. Fill each tortilla with about 1/4 of the mixture, roll and eat from your hand, preferably over the kitchen sink as you wouldn’t want to appear to be too dignified (you don’t need a plate!!) and certainly you do not want to pick up all those diced veggies that will fall out of the back of your burrito onto the floor.