March 28 - Egg Burrito with a Twist

I serve eggs mainly during the weekends for breakfast. Once in a while we have bacon and eggs (scrambled and fried), plain boiled eggs, or egg omelet (vegetable pizza, as my kids call it).

This morning, I tried the egg burritos. It's like the serving an egg omelet but burrito style.

You can pretty much put anything as a filling. You can make it as cheesy with ham and cheese, or Spanish style with sausage, tomatoes and onions. Either way, I am pretty sure you would enjoy having one for breakfast, too.


Egg Burrito

Ingredients
7 eggs to make 4 large burritos
butter for frying

Filling:
3 tbsp olive oil
2 cloves garlic, minced
1 large sweet onion, minced
2 large tomatoes, chopped
10 link (Applegate Farm) chicken apple sausage, chopped
Grated cheese (Parmesan)









Cooking Time (30 minutes)
In a large pan, heat the olive oil.
Saute the garlic and onion.
Add the tomatoes.
Add the sausage.
Saute for 10 minutes and leave it cooking in low heat.
In a large, round pan, heat some butter.
Pour in some whisked egg and spread around the pan.
Cover the pan and cook each burrito for about 3 minutes.
Place the burrito on a large plate.
Put a serving of the filling on the left side of the egg burrito.
Sprinkle some grated cheese on top.
Roll up the burrito.