Breakfast Burritos
Kay Kirscht
Makes 14
Ingredients
8 eggs (or egg substitute)
1 onion
6 green onions
1 package of diced, extra firm Tofu
Black Truffle Oil (for pan)
Pepper & Truffle Salt
Rainbow peppers, fresh
1/2 cup of thawed, frozen corn
1/2 cup of thawed, mushrooms
1/4 cup of red box wine
1 can of Vietti (or any nice, Vegetarian chili) with Masala sauce
1 can of organic refried pinto beans
Directions
Take a big wok or fry pan.
Drizzle Black Truffle Oil in it as it heats up.
Toss in all onions.
Toss in Tofu.
Add eggs.
And, of course, at least 1/4 bottle of hot sauce.
Sprinkle pepper and salt
Toss in peppers (if you have ‘em. Mine went bad – so I thawed a package of Trader Joe’s frozen grilled peppers & onions. Marvelous!)
Toss in corn and mushrooms
Add wine.
After all is heated, add canned chili and beans.
Scoop into soft burrito shells, and add a bit of shredded cheese before you wrap them up.
Freezes beautifully – to thaw, put in microwave for three minutes. Save some Salsa to have over it – or don’t…it’s fine without it!
Kay Kirscht is from Minitex.