This morning’s omelet turned burrito was so good I had to share.
Not really a recipe, it is more of a method:
Start with a quick sauté of diced zucchini and red onion in a touch of olive oil in a good non-stick skillet over medium-high heat. Salt and pepper to taste.  Remove from pan and set aside. 
Turn skillet to medium.
Heat a tortilla in skillet until soft and warm.  Remove and set aside on a plate.
Whip together one egg and two egg whites with salt and pepper. Pour into skillet. Allow egg mixture to set a bit. Using a spatula, pull the egg from one side of the pan to the middle while tilting the skillet to allow the wet egg mixture to slide onto the exposed pan surface.  This process helps the wet egg to set without overcooking the omelet.  Rotate pan and repeat until eggs are set.
Slide the open omelet onto the warm tortilla. 
Top with sautéed veggies, chopped cilantro, and your favorite salsa.  


Wrap it up and go.


 It is a portable breakfast of vegetables, protein and flavor in less than 10 minutes.

I used only zucchini and red onion because I’m overdue to the farmer’s market, and this is all I had.  Mix it up and use whatever veggies you like.  I’m thinking a mushroom mix with spinach and chopped tomato would have been yummy.

 A bit of sliced avocado or a dollop of guacamole would be slamming ads as well.
Re salsa: I adore Hatch brand. Their Tex-Mex is the best salsa I have ever purchased.

Hatch salsa is the business!
If taking this to go, wrap in aluminum foil. This will keep it warm, the tortilla moist and catch the juice from the salsa.


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