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.