Breakfast Burrito


Every Sunday morning I take a high intensity gym class, which means I can’t weigh myself down with waffles or pancakes.  I need to give my body the energy it needs to power through the class, and what better than a breakfast burrito.  Plenty of protein for my muscles and yet it’s still a great Sunday treat to me.

breakfast burrito

Breakfast Burrito
2 medium yukon gold potatoes, chopped thin
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 slices of bacon, chopped
8 eggs, scrambled
1 avocado, sliced
1/2 c cheddar cheese, if using
4 10-inch tortillas

Heat olive oil in a large skillet over medium heat.  Add potatoes, bell peppers, and onion; saute for 10 minutes, stirring occasionally.  Add 1/4 c water to skillet and cook covered for another 8 minutes or until potatoes are tender.  Remove potato mixture from pan and set aside.  In the same skillet add bacon and cook until crisp.  Add eggs and cook until fluffy and just set, about 3 minutes.

To build the burrito layer avocado, cheese (if using), egg mixture in tortilla.  Fold in the two sides and roll up tightly.  Serve with salsa or pico de gallo if desired.


Linguica and Potato Frittata with Fresno Chile Pesto


If you love eggs, but are sick of the same old same old, try this frittata.  It’s not a regular frittata. It has leftover roasted potatoes, yum, linguica, yum, and a fresno chile pesto, yum!  Did you have a better idea for breakfast?  I didn’t think so…

Food 007

Linguica and Potato Frittata with Fresno Chile Pesto

For Pesto:
1 fresno chile
1 garlic clove
1/2 c cilantro
1/2 c parsley
10 almonds
1/4 c olive oil
salt and pepper

For Frittata:
8 eggs
1/2 c water
3/4 c leftover roasted potatoes
3/4 c linguica, diced (or chorizo)
1/2 c onion, diced
salt and pepper

Place the fresno chile under the boiler, and cook until skin chars.  Remove from oven, let cool then remove skin and place in food processor.  Add garlic clove, cilantro, parsley, almonds, and salt and pepper to food processor.  Pulse until finely chopped then while the blade is on, stream in olive oil until mixture resembles a pesto.  Transfer pesto to a small bowl, set aside.

Preheat oven to 350 degrees.  In a large 12 inch skillet add a small amount of olive oil and heat over medium high heat.  Add linguica and onions, cook until onions soften and linguica gets crispy; let cool.  In a large bowl add eggs and water, beat until well combined.  Add potatoes, cooled linguica mixture, and season with salt and pepper to taste.  Take the same 12 inch skillet add a bit more olive oil and heat over medium high heat, add egg mixture.  Once bottom is just set, about 1 minute, transfer to oven to finish cooking.  Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.

Slide frittata onto cutting board and slice into wedges for serving then drizzle with pesto.

Roasted Pepper and Scallion Frittata


Sunday breakfasts are great, mostly because they are lazy and I’m still in my pajamas, but the food is pretty amazing too.  The great thing about frittatas is that you can add just about anything to them.  You could choose bacon, sausage, steak or chorizo, and with veggies you can always use leftovers still in the fridge.  You can also make them for a group of 4, like this recipe, or you can scale them down and make individual servings.  You just have to alter the pan size and cooking times slightly, perfect for a cozy breakfast for two or a brunch party.

Food 108


Roasted Pepper and Scallion Frittata
1 orange bell pepper
4 slices bacon, chopped
4 scallions, chopped
8 eggs, scrambled
1/2 c milk or water
1/2 c crumbled feta cheese (if desired)

If using a gas stove turn a burner to medium or use the boiler on high and place bell pepper directly over flame or under broiler, turning every few minutes until fully charred.  Place in bowl and cover with plastic wrap, set aside for 5 minutes then peel off skin and chop pepper.

Heat olive oil in a large non-stick 12-inch skillet over medium high heat.  Add bacon and cook until crisp, draining off most of the fat leaving just 1 tbs.  In a large bowl mix roasted bell pepper, scallions, eggs, milk or water, and feta cheese if using.  Cook until bottom is just set, about 1 minute, then transfer to oven to finish cooking.  Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.

Slide frittata onto cutting board and slice into wedges for serving.