I made these burritos when Eric and I went camping a few weeks back at the nearby Getaway cabin. If you haven't checked out Getaway, I highly recommend doing so. Reconnecting with nature and taking a step back is exactly what the soul needs after a year like 2020.
I made all of our food in advance so we could easily heat it up rather than worrying about cooking and taking away from our downtime. This was our first time away from sweet baby Aaron, so just sitting and not doing anything was such a treat... along with face timing with Aaron every hour or so....
For our dinner, I prepared some chicken shwarma wrapped in whole wheat pita with Israeli salad and a tahini sauce. We heated them up over the campfire and finished the meal off with some finger-licking s'mores. I am not a purist. I omit the graham cracker and smoosh the marshmallow in between chocolate squares to make my sandwich.
The next morning we reheated the breakfast burritos I had prepared. They were SO good that I've been making them at home now for a quick grab-and-go option in the fridge when things get busy.
Yields 2 burritos:
Ingredients:
1 tablespoon of avocado oil
2 tortillas, I like Siete tortillas or Mission whole-wheat tortillas
4 eggs, whisked
1 garlic clove, minced
1/2 cup of mushrooms, sliced
1/2 cup of broccoli florets, cut pretty small
1/2 cup of baby spinach
1/3 cup of zucchini, sliced
1/2 yellow onion, diced
1 tablespoon of sherry vinegar
1/4 cup of cheddar cheese
2 tablespoons of cilantro, chopped
Salsa for dipping... My favorite is Trader Joes' Salsa Authentica
Directions:
Heat the avocado oil in a large nonstick skillet over medium-high heat. Cook the onions and broccoli until onions are softened and broccoli is slightly charred and soft. Season with salt and pepper. Add zucchini, mushrooms, garlic, and another pinch of salt and pepper and cook until warmed through. Add the sherry vinegar (this will make a world of difference, elevating the flavor) and cook for another few minutes until veggies are soft. Add spinach and cook until wilted down. Remove the veggies from the skillet to a plate.
Lower the heat to medium-low and add more avocado oil if the skillet is dry. Add the eggs and cheese to the skillet and scramble until done. Remove and place on a plate.
Assemble the burritos: lay out both tortillas and spoon half of the veggie mixture and egg onto each tortilla. Sprinkle cilantro* on top and then roll those bad boys up into a burrito! Wrap them in foil and place in the fridge until ready to eat.
When you're ready to eat them, place them with the foil on into a 350-degree oven for 15 minutes.
Subs: shallots or red onions would be v tasty. You can use any veggies you like here, butternut squash, brussels sprouts, bell peppers, etc.
*Fresh herbs make all the difference, don't miss this step, please!