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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 21 2013

Breakfast On The Go - Quick Breakfast Burritos

    Pico de gallo:
    1 1/2 cups chopped tomato (about 1 large)
    1/2 cup chopped green onions
    1/2 cup chopped fresh cilantro
    2 teaspoons fresh lemon juice
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    Dash of crushed red pepper
    Burritos:
    1/4 teaspoon chopped fresh oregano
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    4 eggs, lightly beaten
    Dash of ground red pepper
    Cooking spray
    1/4 cup chopped onion
    1 (2-ounce) can diced green chiles
    4 (6-inch) corn tortillas
    1/2 cup (2 ounces) shredded colby-Jack cheese

To prepare pico de gallo, combine first 7 ingredients in a small bowl.

To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.

Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.