Veggie Breakfast Burrito

Ready, set, burrito!

No one wants to wait for breakfast, so this dish is welcome for its satisfying flavors and textures, as well as being fast to prepare.

The breakfast burrito - another versatile dish (like the frittata and the stir fry) for using up leftovers. Scour your fridge and assemble likely filling candidates on the counter - leave no leftover behind!

And I used orange tomatoes and orange tortillas to honor Halloween.

Leftover rice and veggies on hand (or a few handfuls baby spinach leaves)

4 oz Sriracha baked tofu (I used Trader Joe’s), cubed

4 eggs, beaten

4 6-inch tortilla wraps

1/2 cup grated Monterrey Jack cheese

Sriracha sauce to taste

12-15 grape tomatoes, sliced, for garnish

parsley for garnish

sour cream to taste

Brown the tofu in a dash of canola oil in a non-stick skillet.

Add eggs to tofu and cooked scrambled lightly.

Remove eggs from heat.

Reheat the leftover rice and veggies in a microwave. If you have none, and have baby spinach leaves, sprinkle them with water and wilt in the microwave or in a non-stick skillet.

Lay a tortilla wrap on each of 4 plates. Top with some of the veggie mix and then a quarter pf the eggs and tofu. Sprinkle a quarter of the cheese on top and season with Sriracha or other favorite hot sauce to taste.

Wrap tortilla into a burrito and microwave for about 30 seconds.

Top with sliced tomatoes and garnish with parsley and a dollop of sour cream.

Makes 4 burritos.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog