My favorite part about a photo shoot at 6am on location in NYC is the Breakfast Burrito Truck. When arriving in the wee hours of the morning, nothing gets me more excited than a freshly made breakfast burrito. Say goodbye to scramble eggs and toast and good morning to a breakfast that will jump start your day!
The great part about this recipe, aside from it taking about 5 min to prepare and cook, is that you can be as creative as you like. Altering flavors from Italian to Mexican or even Greek all you have to do is switch out the herbs.
The following recipe is Italian, as I used fresh basil and parmesan cheese. But you can try fresh coriander and queso fresco for Mexican (and hot sauce!) or oregano and feta cheese for Greek.
1 whole wheat or multigrain tortilla
1 egg + 1 egg white, organic (the fat and cholesterol are contained in the yolk, so I use 1 egg plus the egg-white of a second egg)
1 ripe tomato, chopped
Handful of fresh basil leaves
Shredded Parmesan (just a sprinkling)
Drizzle of good quality olive oil
Heat the tortilla in a pan, no oil, over medium heat, for about 1 min on each side. Set aside.
In the same pan spray with olive oil, so your eggs don’t stick. Mix your eggs with s&p with a fork and add to pan. Scramble to your liking.
Meanwhile, chop your tomato and basil.
To serve, top tortilla with eggs, tomatoes, basil, shredded Parmesan cheese and drizzle with oil. Fold the bottom up and then roll the sides together. This can be eaten on the go if you wrap in some tin foil (recycled!).
Full of flavor and soooo easy! Enjoy!