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Recipe of the Day - August 28 (breakfast veggie burrito)
Breakfast Veggie Burrito
Ingredients
1/4 cup unsalted butter, divided
1/4 cup onions, sliced
3/8 cup chopped fresh, frozen or canned green chiles
1 red bell pepper
1 zuchinni
4 large eggs
1/2 teaspoon salt
4 soft taco size (7 1/2 inch) flour tortillas
1/2 cup shredded Cheddar cheese, divided
1/2 cup shredded Monterey jack cheese, divided
1/4 cup salsa, divided
1/4 cup sour cream, divided
Parsley, chopped, to garnish
Preparation
Preheat oven to 350° F.
Chop red bell peppers finely. A food processor, regular or mini-, is a good tool for this. Set 1/4 cup of red peppers aside for garnish.
Melt 2 tablespoons butter in 10-inch skillet. Saute onions, chopped red bell peppers and green chiles in melted butter for about 3 minutes.
In a second skillet, melt remaining 2 tablespoons butter.
Break eggs in butter, season with salt, and scramble.
Place tortillas between two sheets waxed paper and warm in microwave oven 30-45 seconds on High.
Spread one-fourth of zucchini mixture down center of each tortilla. Top with scrambled eggs.
Sprinkle each egg mixture with about 1 1/2 tablespoons of each cheese, reserving the rest of the cheese for garnish.
Roll up.
Place in oven-proof pan.
Top each rolled tortilla with 1 tablespoon sour cream, 1 tablespoon salsa and remaining cheese.
Heat in oven until cheese melts.
Complete garnish with red pepper and chopped parsley.
Serve hot, on slightly warmed plates, as a cold plate will draw the heat from the burrito.
Makes 4.
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