Recipe: Breakfast Burritos

A breakfast burrito requires no utensils, travels well, and can be very delicious! If you do decide to make this recipe, add or take away fillings as you please... Change the type of cheese, add bacon or potatoes if you feel like it. 

Breakfast Burritos // Makes 2

If you use too small of tortillas the insides will burst out, so try to use large tortillas, pitas, or even hard taco shells. Alter the amount of filling according to what size tortilla you choose.

2 Cups Baby Tomatoes

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

a dash of Olive Oil

5 Eggs

1/8 Cup Whole Milk

1/2 tsp each of Sea Salt, Pepper, and Red Pepper flakes

1/3 Cup Chopped Cilantro/Basil

2 big handfuls of baby lettuce

1 Cup Shredded Pepperjack

1 Avocado

2 Large, Whole Grain Tortillas (see note above)

Heat oven to 350′

Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
Crack the eggs into a large mixing bowl, add the milk, salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat. Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook.

Warm your tortillas. Lay them on a cutting board and sprinkle with the cheese. Make a layer of the baby lettuce, pile on half of the eggs, and the roasted tomatoes and onions. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. ...
Just pile it in if you use a hard taco shell or pita.

Recipe: Leek and Chard Frittata

Above: Our free range chicken eggs. They are very good.. but it does take hunting to find them..

This dish almost resembles a pizza, or a quiche, so whether you are an old friend to the frittata, or believe this is a pizza, either way it’s tasty.

Leek and Chard Frittata // Serves 6

Frittata is an economical option because you really can throw any vegetable into the eggs and it works. Try spinach, kale, more leeks or even beet greens on top and onions, garlic or lightly cooked scallions on the bottom. 

I like to use lots of whites to make it a bit lighter, if you like a richer egg dish, or don't have a use for the yolks, use 7 or 8 whole eggs.

2 Whole Eggs and 10 Egg Whites OR 8 Whole Eggs (see note above)

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. olive oil

1 Cup Fresh Chard (leaves only) (see note above)

1/2 tsp green curry paste

1/4 tsp curry powder

1/4 tsp ground cumin

1/4 tsp cayenne

1 tbsp Freskh minced Basil

1 Cup Baby Heirloom Tomatoes, Halved

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the olive oil in a cast iron skillet over medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, spices and milk. Add a good pinch of salt and pepper.

3. Chop the chard leaves into thin ribbons.

4. Distribute the leeks in the pan, as this will be your frittata base. Pour the egg mixture on top. Scatter in the chopped chard and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil or a dollop of pesto..

Potato Salad

Potato Salad Recipe

Serves 6

Ingredients

6 medium potatoes, scrubbed and cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any color)
3-4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/4 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise (hommade if possible)
1/2 cup plain yogurt (or sour cream)

Optional additions

Some alfalfa sprouts
1 medium carrot, diced
radish, thinly sliced
fresh peas
1 cup cashews, lightly toasted
1/2 cup sunflower seed, toasted
2 tablespoons sesame seeds

Directions

In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.


Combine well with other ingredients in a larger bowl, cover and chill.

Curried Egg Salad

 I never buy eggs, but I have a few (beautiful) chickens that produce a few for me. I enjoy egg dishes, but only if they are done right.

I use plain yogurt in place of mayo in this salad (don't miss it.. can't even tell!!) I also tossed in some curry powder, celery, and onion. I think it would be great spread on bread with lots of lettuce atop.. or forgo the bread and wrap it in lettuce by itself!

Delicious and satisfying.

Curried Egg Salad // Serves 3-4

Use any type of onion you like here, I think it would be fine if using yellow, white, or red..

5 eggs
1 1/2 teaspoons curry powder
3-6 tablespoons plain yogurt (depends on how creamy you want it. I tend to lean toward 6 )
2 big pinches of salt
1/2 cup onion, chopped
2 celery stalks, chopped
1/4 cup pecans, toasted and chopped (optional)

First off, you need to cook the eggs.
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for around seven minutes. Then place them in an ice bath for 3 minutes, or so - long enough to stop the cooking.

Meanwhile, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, salgtt, onions, celery, and pecans. Now mash a bit with a fork. Don't overdo it though. I like texture, you might too.. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or on bread!

Serves 3-4

Frittata

This particular recipe was inspired by a few things - the fact that it is january, a new year, and time to start over from scratch... and clean out the cupboard and fridge!

Plus, I have a box of potatoes that are begining to start to want to grow and wilt, so that was another encintive. I also have 4 dozen eggs in my fridge (from my wonderful happy chickens!!)

A Tasty Frittata Recipe is what I came up with.

Frittatas are good. They fill your belly, and help use up leftovers in your refrigerator. Plus you can eat them for reakfast, lunch, or dinner; and it's quick.

Frittata Recipe

2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
6 large eggs
1 tablespoon olive oil
1 small onion, chopped
3 small potatoes, very very thinly sliced
1/4 cup goat cheese, crumbled
a couple more pinches of salt

Preheat your oven to 450F degrees. Make a sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside.
In a 8 1/2-inch cast iron skillet over medium heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are almost just set and there isn't too much liquid running around the pan. Drizzle the eggs with a few tablespoons of the sauce and sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add crumbled goat cheese anover the top of the frittata in the final 2 minutes of baking. Remove from oven cut into wedges and serve!

Homemade Egg Noodles

This is one of my favorite ways to use eggs. They are easy to cook and simple to make. Plus, they can be kept in the freezer, (or dried and kept at room temp), for a long time.

Homemade Egg Noodles

2 cups flour (white or whole wheat, or a mix)

4 eggs

Combine in a mixer, or by hand until all of the flour in incorporated.

Roll out chunks of the dough into fairly thin sheets, either with a pasta machine or by hand with a rolling pin. They should be very thin, because they will puff up a bit when cooked. Slice the sheets into desired widths, again either with a pasta machine or by hand.

To cook, add to a pot of boiling water for 3 to 5 minutes, depending on how wide or thin they are cut, drain and serve.