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breakfast-burrito

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I discovered burritos in California and they haven’t lost their appeal. As with frittatas, you can fill them with whatever’s handy: onions, spinach, goat’s cheese… the list is endless.

Yield : Serves 2

Ingredients

  • 1 tablespoon of olive oil
  • 2 scallions, white parts only, finely chopped
  • 1 teaspoon of dried red chile flakes
  • ½ cup of chopped tomatoes
  • 4 eggs
  • ½ cup of cheese, Cheddar or similar, grated
  • Salt and pepper
  • 2 tortillas, stoneground corn or whole wheat
  • A little chopped fresh parsley

Directions

First, heat the olive oil in a pan. Add the scallions, chile and tomatoes and stir for a few minutes. Take off the heat and set aside. Scramble the eggs, adding the cheese at the last minute. Stir in the chiles-tomato mixture and season.

In a nonstick pan, heat the tortillas one after the other, for about 30 seconds each side. Put flat on a plate and spoon on the egg mixture, with the parsley, and roll them up.


© 2009 Sophie Dahl
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

476kcal (24%)
336mg (34%)
12mg (20%)
268mcg RAE (9%)
410mg
40mg
24g
3g
3g
28g
453mg (151%)
905mg (38%)
11g (55%)
30g (46%)
4mg (23%)
 

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