Breakfast BurritoFrom caramia 8 years ago
- 4 flour tortillas (8-inch) shopping list
- 3 large eggs shopping list
- 4 large egg whites shopping list
- 3/4 teaspoon coarse salt shopping list
- 1 teaspoon olive oil shopping list
- 1 cup shredded pepper Jack cheese shopping list
- 1 cup garlic-Pepper Sauce, thawed and drained, if necessary (recipe follows) shopping list
How to make it
- Preheat oven to 350°. Wrap tortillas in foil; heat in oven 10 minutes.
- Meanwhile, in a large bowl, whisk eggs and egg whites, 2 tablespoons water, and salt. In a large nonstick skillet, heat oil over medium-low. Add mixture; cook, stirring with a heatproof spatula, until eggs start to form curds. Stir in cheese; cook until melted.
- In a small skillet, heat garlic-pepper sauce over medium. Divide eggs among tortillas; spoon sauce over eggs. Roll up tortillas.
- GARLIC PEPPER SAUCE (makes 5 cups)
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped (4 cups)
- 2 green bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups)
- 2 red bell pepper, ribs and seeds removed, coarsely chopped (2 1/4 cups)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 large tomato, cored and coarsely chopped (2 cups)
- 3 cups mixed cilantro leaves and tender stems
- Coarse salt and ground pepper
- In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
- Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
- Transfer to a food processor. Add cilantro, and purée until slightly chunky. Season with salt and pepper.
- If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.