Better Breakfasts : Garden Veggie Breakfast Burrito

Garden Veggie Breakfast Burrito

Friday is the one weekday I don’t rush out the door to work. I get to linger over my morning coffee. I get to spend more time in restful reflection. I get to play with our flowers and in the garden. This time is a perfect antidote after a busy week. It’s even better if I make it to SpokaneBarre for one of their gentle but intense workouts.

By the time mid-morning rolls around, I am famished. A stop by our local natural foods bistro is in order to pick up a delicious bistro-made Veggie Burrito. They make them clean, full of fresh vegetables and eggs and without cheese. These savory rolls full of vegetables with tasty bits of scrambled eggs make a complete meal. They are satisfying and delicately seasoned without being greasy or heavy. One of these keeps me comfortably full for hours.

The list of ingredients includes mostly produce we grow in our garden, so I went to work to replicate this grab and go healthy breakfast option.

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I discovered they are simple to make and they freeze well! If frozen, defrost overnight and sear on a hot griddle before indulging.

Here’s the recipe if you want to give it a whirl.

Garden Veggie Breakfast Burrito (makes 8-10 large burritos)

3 tablespoons olive oil, divided

1 yellow onion, chopped

1 red pepper, chopped small

8 cups chopped white cabbage

4 cups chopped fresh swiss chard, stems removed, well packed

sea salt

freshly ground pepper

12 eggs scrambled and seasoned with salt and pepper

10 / 9 inch tortilla’s

Directions:

Heat a large, shallow pan. I use a Lodge Cast Iron Wok for this job, but any heavy bottomed pan will do.

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Saute onions in 2 tablespoons olive oil, add 1/4 teaspoon sea salt, and saute for 3-4 minutes, until onions are translucent. Add cabbage, a few handfuls at a time,

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mixing cabbage into the onions a little at a time. Stir, sauteing cabbage and onions on a medium flame for 3-4 minutes. Add red pepper and 1 teaspoon sea salt. The salt will bring out moisture in the veggies. Saute another 2 minutes and remove from heat.

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Fold in the chopped Swiss chard immediately. The heat from the vegetables will wilt the chard.

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Season with black pepper. Let cool while you cook the eggs.

Whisk eggs together in a small bowl.

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Lightly scramble eggs in a hot skillet, seasoning them with salt and pepper. Fold scrambled eggs into cooked veggies.

Assembly:

If you want to make these to freeze, line a baking sheet with parchment paper.

Lay out 9 inch flour tortillas and fill with about 1/2 – 3/4 cup of filling. Tuck the sides of tortilla over filling and roll up. Please note that I’ve also made these with less filling in smaller tortilla’s for those with a lighter appetite.

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Place finished burritos on baking sheet, seam side down. Cover lightly with plastic wrap and freeze for a few hours until they are solid. Place in zip loc bag for freezer storage. Defrost overnight to eat the following day.

If serving right away, place on a dry hot griddle and brown on each side. Heat until warmed through. To take with you to eat on the go, you might want to wrap it in aluminum foil. These are full of savory juices from the vegetables. Simple, clean and delicious!

I hope you give these a try. Please let me know what you think!

Until next time,

Amy

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