Breakfast Burrito

Recipe by: Sophie Dahl | from Miss Dahl's Voluptuous Delights

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

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

Calories 476kcal (24%)

Calcium 336mg (34%)

Vitamin C 12mg (20%)

Vitamin A 268mcg RAE (9%)

Potassium 410mg

Magnesium 40mg

Protein 24g

Sugar 3g

Fiber 3g