Breakfast Burritos
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| |
| 1 Tbsp | (15 ml) olive oil or butter |
| 1 cup | (250 ml) chopped red -- green -- or yellow bell peppers (capsicum) |
| 1 cup | (250 ml) chopped green onions (spring onions -- scallions)-- green |
| | and |
| | white parts |
| 3 clove | garlic -- finely chopped |
| 1 cup | (250 ml) diced zucchini (courgettes) |
| 1/2 cup | (125 ml) canned or frozen corn -- thawed |
| 6 - 8 | eggs -- beaten |
| 1/4 cup | (60 ml) chopped cilantro |
| 1 tsp | (5 ml) dried oregano |
| | salt and freshly ground pepper to taste |
| | cayenne pepper to taste (optional) |
| 6 - 8 | flour tortillas 1 cup (250 ml) grated mozzarella or cheddar cheese |
| |
| heat the oil in a large skillet over moderate heat. saute the peppers, |
| green onions, and garlic until tender but not brown, about 5 minutes. add |
| the zucchini and corn and cook covered for 5 minutes. add the eggs, |
| cilantro, oregano, salt, pepper, and optional cayenne and cook until eggs |
| are set, stirring occasionally. spoon the mixture onto the tortillas and |
| top with the grated cheese. fold over one side of the tortilla about 2 |
| inches (5 cm) and roll up, making the folded side the bottom of the tube. |
| serves 6 to 8. |
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| niki |
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| (ID: 12400) Mirror: rec.food.recipes: Sun, Jun 1, 2003 |