Friday, January 22, 2010

Breakfast Burritos

Despite the name, I usually make these for dinner. Eggs are a good inexpensive protein, and this dish is not only delicious, but really easy to make. I like to roast my own bell pepper, but you could use one from a jar if you want.

2-3 Tbs vegetable oil
1 onion, chopped
1 large potato, petite diced
3 roasted red or yellow bell peppers, chopped
1/2 head savoy cabbage, finely chopped (see note)
1/2 tsp cumin (or to taste)
1/2 tsp chili powder (or to taste)
5-6 large eggs
salt and pepper to taste

tortillas
grated cheddar cheese
yogurt or sour cream
salsa

In a large frying pan, sauté the onions in the oil for about 5 minutes, or until soft. Add the potatoes and continue to sauté for another 5 minutes. Add the cabbage and bell pepper, cumin and chili powder and sauté until potatoes and cabbage are soft. Remove potato mixture from pan.

Add a little more oil to the pan, and add the eggs to scramble them (I add eggs straight to the pan and scramble in the pan. You could whisk the eggs together in a separate bowl before cooking if desired).

Heat tortillas, add desired amounts of potato mixture and eggs, and any other condiments of choice.

Note: Savoy Cabbage is a variety of cabbage in the UK. The leave are more tender than regular white cabbage (sort of a mix between nappa and white cabbage). Regular white cabbage would probably work, but might not be as tender as the savoy cabbage. You could also try spinach or kale.

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