Break of Dawn Burritos

[chrisblu]

Break of Dawn Burritos
Lacto-Ovo Vegetarian
Time from Start to Belly: 30 minutes
Original Creation By: Christine Blubaugh



3 small potatoes, cubed
3/4 C onion, diced
3/4 C bell pepper, diced
1 C packed fresh spinach, chopped
½ C shredded cheese of your choice
3 eggs
2 T olive oil
2-3 burrito-size tortillas
salt & pepper to taste
red pepper
dried basil
3 cloves garlic, minced
Tony Chachere's Creole seasoning
½ -1 C salsa
3/4 C guacamole (see recipe for Guacamole Goodness under Sides)

Heat oven to 400' and arrange cubed potatoes in a single layer on a cookie sheet. Season with 3T Tony Chachere's creole seasoning or salt and ground red pepper. Roast in the oven for 15 min. or until soft.

In skillet heat 1 T oil over med heat. Add onions and saute about 2 min. then add bell pepper and saute another 4 or 5 min. until tender. Season with 1 T Tony Chachere's or salt/red pepper.

Beat eggs together with black pepper and a pinch or two of basil.
Push the onions and peppers to one side of the skillet and pour in egg mixture. Scramble the eggs until mostly cooked and then mix the onion/pepper mixture in with the eggs.
Add the roasted potatoes, garlic and cheese and mix thoroughly.

Steam each tortilla over a pot of boiling water to soften it and place on a plate. Layer salsa, guacamole, eggs/veggies, and fresh spinach on the tortilla. Roll it up and grub!
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