Mother's Day brunch was a success. I had seen a recipe in the May Vegetarian Times for "breakfast burritos" from Inn Serendipity Bed & Breakfast, so I gave it a try. (I found a variation on the VT recipe here; scroll down toward the bottom of the page. Then scroll back up; all of these look very good. Bookmark!)
Here is how I made it:
1 small onion
one red bell pepper
1/2 green bell pepper (using up leftovers)
about 6 oz. of while mushrooms (using up more leftovers)
and saute in olive oil.
Add 1 t of minced garlic (jarred...I think that's about 3 cloves fresh.)
10 oz. box of frozen chopped spinach, thawed
2 T fresh dill
Hot sauce (I used about a teaspoon of Iguana Mean Green, which is a jalapeno base.)
Cover and cook until heated through.
Remove from heat and stir in 3/4 cup shredded Monterey Jack cheese.
Spoon about 1/3 c of the mixture into 8" flour tortilla, roll tightly, and place in greased 9x13" baking dish. (I got seven tortillas in the dish. Six might have been better; I'll explain later.)
2 c milk
1 T flour
1 t dry mustard
Pour over tortillas, cover dish with foil, refrigerate overnight.
Bake at 350 for 45 minutes or until eggs are set. Sprinkle with 1 c shredded cheese and bake 15 minutes more.
(Because I stuffed the pan with seven rolled tortillas, they stuck up over the egg. Next time I'll either leave it at six tortillas or increase the eggs and milk. It wasn't a problem, but I think the presentation would have been a bit nicer.)
Serve with salsa and guacamole. (The original recipe said sour cream, but why use sour cream when guacamole is available?)
Mom liked it, which was the important thing. And she also liked her present: tickets to see that Nats play the Marlins on June 4. (I heard a commercial that said moms like diamonds...)Posted by Nic at May 9, 2005 03:55 PM