Breakfast Burrito
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 large
Egg (lightly beaten)2 tbsps
Unsalted Butter1 tbsp
Olive Oil1 cup
Balsamic Vinegar230 g
Smoked Salmon1 cup
Alfalfa Sprouts2 tbsps
Scallions (minced)1 tsp
Pepper (freshly ground)Directions:
1
Combine eggs with salt and pepper in a medium bowl
2
Whisk vigorously for 15 seconds
3
Melt butter in a medium nonstick skillet over medium-high heat
4
When butter is melted and foamy, add eggs and reduce heat to medium
5
Using a rubber or flat wooden spatula, push eggs toward center while tilting skillet to distribute runny parts
6
When eggs are almost set, scramble them, gently turning them over several times
7
Remove skillet from heat
8
In a second medium bowl, toss arugula and spinach with 2 tablespoons olive oil, and vinegar
9
Season to taste with salt and pepper
10
Set aside
11
Heat a grill pan over medium-high heat
12
Brush tortillas on both sides with remaining 2 tablespoons olive oil
13
Grill each tortilla lightly on 1 side, 5 to 10 seconds
14
Place tortilla, grilled-side down on work surface
15
Divide Herb Cream Cheese evenly between the tortillas
16
Divide salmon evenly between tortillas and top with eggs
17
Divide greens between tortillas and top each with about 2 tablespoons alfalfa sprouts
18
Fold in sides of tortilla and roll up
19
Slice in 1/2 on the diagonal
20
Transfer to plates
21
Garnish each plate tomato quarters, basil, scallions, and sliced onion
22
In a medium bowl, combine cream cheese, pepper, parsley, and scallions
23
Using a wooden spoon, beat until creamy
24
Yield: 1 cup Heat oven to 400 degrees F
25
In a medium bowl, toss tomatoes with vinegar and oil
26
Spread evenly on a small baking sheet
27
Bake until tomato skins shrivel and tomatoes turn slightly brown, about 30 minutes