Breakfast Wrap Vegetarian (Print Version)
# Ingredients:
→ Base
01 -
A pinch or two of salt
02 -
1-2 chopped jalapenos
03 -
1 medium potato
04 -
1-2 finely chopped onions
05 -
8 large eggs
06 -
2 cups of cheese, shredded
07 -
4-5 burrito-sized tortillas
08 -
1 cup of beans, whole or refried
09 -
A tablespoon (optional) of chile spice
10 -
Drizzle of olive oil
→ Pico de Gallo
11 -
15-20 stems of fresh cilantro
12 -
2 ripe tomatoes, plum variety
13 -
Juice of one lime
14 -
Half of a small onion (white or yellow)
15 -
A dash of salt, add more if needed
16 -
1 chili (jalapeno or serrano)
# Instructions:
01 -
Chop up the potato into cubes, coat with oil, salt, pepper, and some chile spice. Pop it in the oven at 400°F, stir at the halfway mark, and roast for 30 minutes.
02 -
Dice the tomatoes, chili, onion, and cilantro into small bits. Stir it all together with lime juice and a little salt.
03 -
Soften the chopped onion and jalapeno in a skillet. Pour in eggs whisked with a pinch of salt and scramble till cooked.
04 -
Heat up tortillas. Spread the beans, sprinkle cheese, add potatoes, eggs, and some Pico. Wrap them tight and toast in a pan till golden.
# Notes:
01 -
Use a slotted spoon for Pico to avoid it being watery.
02 -
You can prep these ahead without adding the Pico.
03 -
For reheating, wrap burritos in foil and heat at 400°F for 20-30 mins.