veggie brekkie burrito

In breakfast, brekkie, brunch, culinary experiments, ethnic food, leftovers, vegetarian on 03.05.11 at 8:58 am

you don’t need to convince me that breakfast is the most important meal of the day… i heart breakfast. :)

and it’s even better when you can incorporate leftovers and relive fantastic flavours from yesterday’s fab dinner for today’s brekkie. here’s an easypeasy way to repurpose leftover pizza toppings from a previous yumyumyummers recipe for portobello pizzas w/ honey-glazed curry veggies.

mix in small prep bowl:
– 1 stem from portobello mushroom (rough chop)
– 1/3 red bell pepper (rough chop)
– 1/8 cup fresh parsley (fine chop)
– 1/8 cup scallions or green onions (rough chop)
– dash of ground curry blend (mixture of coriander seeds, ginger, cinnamon, cumin, chilies, cloves)
– dash of ground black peppercorns
– low-fat, lactose free cheese (grated, not shown in foto)
– whisk in 2 eggs w/ veggie mixture (not shown in foto)

burrito it up:
– toast 1 large whole-grain tortilla (both sides) in medium saucepan. set aside.
– scramble egg mixture in saucepan (lightly greased with evoo) on medium heat for 1-2min
– place scrambled egg on toasted tortilla. roll into burrito & cut into halves on a diagonal.

  1. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

    This is what I meant to post


  2. That looks delicious. I think I will make this sometime soon but use brown rice tortillas instead because we eat mostly gluten free at our house.


    • the curry seasoning gave the brekkie burrito a little kick! brown rice tortillas sound like a fab idea… i only had whole-wheat tortillas on-hand at the time, but i think i’ll try brown rice ones next time.


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