Friday, July 13, 2007

Breakfast Burrito

I remember these from summer lake trips, way back in high school. We'd all wake up around noon and eat breakfast burritos before heading back out to the dock. Terry made ones up for us with slices of honey ham, but I think sliced lunch meat is an okay (and cheaper!) alternative. Fast and easy and so versatile.. fill and top with your favorite veggies and sauces.

Serves 3
30 minutes
-large saucepan
Quick and simple

2 medium red potatoes
1 medium yellow or white onion
1/2 of a medium red bell pepper
1/2 of a medium green bell pepper
4 to 6 slices cold cut honey ham slices*
2 tbsp. peanut or olive oil

salt and pepper
1 to 2 eggs
[1/2 tsp. parsley-- optional]
3 large GF tortillas-- I used La Tortilla Factory's dark teff tortillas

1/2 c. cheddar cheese
top with favorite GF salsa, ketchup or sour cream
*Oscar Meyer ham lunch meat is GF

1. First cut up the veggies: Either cut scrubbed red potatoes into small, 1/4th inch cubes -OR- cut them into thin slices (depends on what you prefer, the cubes turn out more like hash browns); half the slices so they won't be too wide. Place potatoes into a bowl of cold water to take out excess starch.
2. Coarsely chop up onion and bell peppers into pieces not bigger than an inch (you want them to be bite sized). Place onion, red and green bell peppers beside range next to 'soaking' potatoes, but don't mix in with the spuds.
3. Cut ham slices into 1 inch squares. Place meat into large saucepan and add in the oil. Begin sauteing meat over medium heat. Cook meat for 1 to 2 minutes, or until the pieces start to slightly curl and toast.
4. Drain the potatoes well then add them into the saucepan; oil will spit a little. Mix potatoes in with the ham, spreading the spud pieces evenly out over the bottom of the saucepan. Cook potatoes and ham for 5 minutes, stirring occasionally-- you want the potatoes to cook evenly, yet toast a little in the oil.
5. Add in the rest of the veggies (onion, red and green bell peppers). Mix, then cook for another 5 minutes, again, stirring occasionally. Sprinkle with salt and pepper.
6. When bell pepper bits are crisp tender, push the ham/veggie mixture to one side of the saucepan. Crack the eggs into the remaining 'empty' half of the pan (tilt a little to gather any left over oil). Quickly break the yolks by mixing, scrambling the eggs. [Mix some parsley into the scrambled eggs before they are fully cooked, if you have some.] Be sure to flip and mix the eggs; don't let them burn.
7. Cook the scrambled eggs until they are moist, but fully done (no longer runny), about 1 to 2 minutes. Stir scrambled eggs in with the rest of the ham/veggie mixture.
8. Spoon hot filling into warm GF tortillas (large rice or teff ones work best). Top with a generous helping of cheddar cheese. Spread with your favorite salsa or ketchup or sour cream, then roll up and eat. Be sure to eat these right off of the range, since the filling will cool quickly-- I suggest popping the filled, rolled tortilla into the microwave on "high" for 30 to 40 seconds to melt the cheese and warm up the eggs.

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