Thursday, August 22, 2013

Popeye Breakfast Burrito

Just featured the traditional breakfast burrito for the returning college students, but thought it might be overwhelming to have the veggie option in the same blog: Spinach- Mushroom Breakfast Wrap.


This one requires a little more prep time, but it's not difficult if you've practiced some of the freshman level skills:  sauteeing mushrooms, onions, and spinach; and, scrambling eggs.  

If need be, re-read 'How Do I Make Those Mushrooms' blog for freshman level cooking skills.

Tip:
If you have extra breakfast wraps, put them in the freezer--great for mornings on the go--place in toaster oven on 250 degrees x 12-15 minutes.

Equipment:
Nonstick skillet
Chopping knife
Spatula

Ingredients:
4 eggs
1-2 tsp milk
3 teaspoons butter, divided
1/2 onion, diced
1 clove garlic, minced
Bag of fresh spinach
8 oz - 10 oz box of mushrooms, sliced
1 cup grated Parmesan cheese

10-12" burrito tortillas
(Use smaller for freezing and larger burrito sizes for on-the-go)

Instructions:
1. Wash your hands.
2. Prep all ingredients before assembling!  You can use one skillet for everything or two.  You decide.


3. Sauté diced onions in 1 tsp of butter until translucent.


4. Add spinach and garlic.



5. Once it has reduced, set aside the mixture.
6. Saute sliced mushrooms in 1-2 tsp of butter until golden brown.  Add Salt & Pepper.  Set aside.


7. Whisk eggs and milk.
8. Prepare your scrambled eggs over MEDIUM heat using a spatula to mix gently. Remove from heat.


9. Heat your tortillas and have the parmesean cheese grated.
10. Begin your assembly line layering eggs, spinach-onion mix, mushrooms onto the tortilla.



11. Finish with your grated parmesean cheese, or use your favorite crumbled feta.


12. Begin rolling up your tortilla or forming burritos.





13. Once rolled they store easily in a tupperware or freezer bag.  Or start eating.