Here was one of the great dinners we enjoyed last week. It was a very busy week, and breakfast for dinner always tastes so wonderful! (I still lost 1.5 lbs!)
Egg Burritos To Die For
(Makes 10-12 burritos, recipe created by Kalyn many years ago and made over and over at Lake Powell. Kalyn's Kitchen is my favorite cooking website! Great ideas, and healthy meals...)
1 dozen eggs
1 red bell pepper, chopped in 1/2 inch pieces
1 green, yellow, or orange pepper, chopped in 1/2 inch pieces
1 can diced green chiles (4 oz. can, these are Anaheim chiles, which are relatively mild)
2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended)
12 whole wheat tortillas (see recommendations below)
1-2 cups grated cheddar or Monterey Jack cheese (I used four cheese Mexican blend)
light sour cream, for serving
Salsa, for serving (I used a yummy fresh salsa from the deli - mango/peach.)
(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)
Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute about 2 minutes more.
While peppers are cooking, break eggs into mixing bowl and wisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.
To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.
