Meals Matter

Golden Door Breakfast Burrito With Roasted Salsa Mexicana

Contributed By: krisser
Shape Magazine

The tomatillo (aka husk tomato) is a small green fruit, similar to a tomato, with a paperlike husk. A traditional ingredient in Mexican cooking, it makes a delicious salsa.

Ingredients

2 Tomatoes, quartered

1/2 Red onion, coarsely chopped

2 Tomatillos, papery skin removed and halved

1 Jalapeño chile pepper, halved lengthwise and seeded

1 clove Garlic, peeled and halved

1/2 teaspoon Olive oil

Salt and ground black pepper to taste

Juice of 1/2 lime

1 tablespoon Chopped fresh cilantro

2 teaspoons Olive oil, divided

2 tablespoons Finely diced red onion

1/2 cup Sliced white or cremini mushrooms

2 tablespoons Seeded, finely diced Anaheim chile peppers

2 tablespoons Seeded, finely diced tomatoes

1 cup Trimmed, thinly sliced spinach leaves

Salt to taste

6 Eggs

6 Egg whites

1/4 cup Crumbled feta cheese

6 8-inch whole-wheat tortillas

Fresh, chopped cilantro

Preparation

To prepare the salsa, preheat oven to 400 F. In a small bowl, combine tomatoes, onion, tomatillos, jalapeƱo and garlic. Add olive oil, salt and black pepper; toss to coat. Place mixture on baking sheet and roast 15 minutes, until softened and lightly browned. Transfer to a blender and process to a coarse consistency. Place mixture in a bowl and stir in lime juice and cilantro. (Can be kept in the refrigerator, covered, for up to 5 days, and frozen for up to 3 months.)

To make the burrito, brush a large skillet with 1 teaspoon of the olive oil and set pan over medium-high heat. Add onion and cook 2-3 minutes, until softened, stirring frequently. Add mushrooms and peppers and cook until mushroom liquid is almost evaporated. Add tomatoes and spinach and cook 2-3 minutes, until spinach begins to wilt, stirring frequently. Season with salt. Set mixture aside in a bowl.

In a medium bowl, whisk together eggs and egg whites until blended.

Brush the same skillet with remaining olive oil and set pan over medium heat. Add beaten eggs and cook 1-11/2 minutes, until eggs are scrambled but still wet, stirring constantly. Stir in cooked vegetable mixture. Sprinkle feta cheese over top and season with salt, if desired. Transfer mixture to a bowl and set aside.

Preheat the same skillet over medium heat. Place tortillas in skillet and cook 20 seconds per side, until hot. Put tortillas on a flat surface and spoon 1/2 cup of cooked egg mixture onto center of each tortilla. Drizzle 2 tablespoons salsa over each serving and roll tortillas into 11/2-inch cylinders. Serve immediately, or cover with a clean kitchen towel and place on a baking pan in a 200 F oven for up to 20 minutes. (You can refrigerate the egg mixture for up to 3 days; freezing is not recommended.)

To serve, slice each rolled tortilla in half diagonally and garnish with dollops of salsa and chopped cilantro.

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
   
  Add a Recipe Comment
Share

Recipe Details

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Breakfast & Brunch

Nutrient Information

Calories: 224
Total Fat: 9g
Saturated Fat: 3g
Carbohydrates: 20g
Protein: 15g
Calcium: 118mg
Sodium: 429mg
Iron: 2mg
Fiber: 11g