If you are a regular reader of my blog you know that I play fast and loose with recipes. Essentially, I am a frugal cook (or lazy, depending on your perspective). I like to cook with what I have and hate running out to the store just because I don’t have one specific ingredient for which a recipe requires. My version of Colcannon or Red Quinoa Tabbouleh are all recent examples of this tendency. I like to think this makes a better cook, able to substitute within reason and sometimes create a better or new dish. But sometimes you need to stick to the ingredient list because it matters that some particular ingredients are combined. This burrito is a case in point.
Gently cooked cremini mushrooms in butter with the late addition of green onions and some already steamed spinach, stirred into an egg scramble and then wrapped up with a good Swiss style cheese in a hearty flour tortilla makes a brilliant flavor combination. You get the earthy mushrooms with the green of the spinach and the slight oniony sting of the scallions, tempered by the savory eggs and cheese. Top it off with your favorite hot sauce if you are so inclined and enjoy at any meal!
Spinach, Mushroom and Scallion Breakfast Burrito
2 flour tortillas
2 eggs, beaten with 1 tablespoon milk
2 large cremini mushrooms
2 tablespoons steamed spinach
1 tablespoon butter
2 scallions, cut in 1/2 inch slices
1/3 cup shredded Swiss Cheese (I used Jarlsberg)
In heave skillet heat butter over medium high heat. Add mushrooms and cook for 2-3 minutes, just until they begin to darken and release their aroma. Add spinach and green onions and cook another minute. Place tortillas in toaster oven and set toaster on light. Add the beaten eggs and swirl to cover pan, turn heat down to medium and allow eggs to cook and set for about 3 minutes. Season with salt and pepper and when bottom of eggs browns, flip in sections to insure well cooked (or to your liking). Remove tortillas from toaster and sprinkle half the cheese on each one, across the middle. Distribute egg mixture equally among tortillas on top of cheese. To roll the burrito, fold in sides and roll up from side closest to you; allow to rest for about a minute with seam side down so that cheese melts.