Thursday, May 29, 2014
I have finally mastered making a breakfast burrito that's travel-worthy! No, you shouldn't eat on the run. But just in CASE, these will withstand the challenge. It's such a simple concept: making everything into an omelet and then rolling that into your burrito! Add toppings as you wish! In mine I added baby kale, avocado, red onion, and tomatoes.
Traveling Omelet Burritos
1 Tbsp olive oil, divided
1/3 cup milk
1/8 tsp salt
Dash ground black pepper
2 tsp hot sauce, if desired
1 cup toppings of your choice (cooked veggies, cheese, meat), chopped small, divided
2- 10" tortillas
Heat 1/2 Tbsp olive oil over medium heat in a 8-10" nonstick skillet. In a small bowl, whisk together eggs, milk, salt and pepper, and hot sauce (if desired).
Pour half of mixture into the skillet and spread evenly. *Note: eggs should spread relatively thin! As the edges cook, use a spatula to gently push cooked edges toward the center to allow uncooked egg to fill the edge. Sprinkle your toppings onto the uncooked top of the omelet. Next, gently flip your omelet. Allow to cook for 3-4 minutes, until toppings are heated through and egg is cooked.
Gently remove from heat and place onto a 10" tortilla of your choice. Roll and cut in half to eat! Wrap in aluminum foil to unroll and eat if you are traveling!
Repeat with remaining ingredients for second burrito.
Nutrition Info varies per toppings used.
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 8:07 AM