What do you do with all those extra zucchini and veggies that have grown in abundance from your garden? Make breakfast of course! This serves two large burrito portions in about ten minutes!
2 slices of bacon
1/2 cup or 1/4 of yellow onion, chopped
1 small zucchini or 1 1/2 cup of chopped zucchini
1 tomato, medium + chopped
1 smashed garlic clove; also minced
1 yukon gold potato; par-boiled or nuked for three min.
2 eggs - best with free range organic
4 sprigs of fresh garden herbs (parsley and/or cilantro)
1/4 to 1/2 cup of grated cheddar (optional- lower calorie omit)
2 tbsp of sour cream (optional- lower calorie omit)
1/4 cup of your favorite homegrown or store bought salsa
Sea salt (to taste)
Fresh cracked black pepper (to taste)
Vegan/vegetarian option: omit bacon, add tsp of veg oil
Hot and spicy option: Add 1 chopped jalapeno/ or tsp of hot sauce.
Saute chopped bacon with onion, on medium heat until bacon is as you like it. While the bacon is cooking, stab potato and cook for 3 min in microwave, then halve and chop to 1/2" squares, chop herbs, tomato, garlic zucchini. When the bacon is ready add veggies. Cook together, stirring lightly, till veggies are limp, but still crunchy, 3-5 minutes. In smaller egg pan fry scrambled eggs to just under done, while cooking veggies. Then combine, in larger pan.
Serving piping hot, this heats the tortilla, add cheddar and sour cream to inside, or outside or both, and don't forget the salsa!
No comments:
Post a Comment