1365. Egg Burrito

The concept of a breakfast egg burrito was created for on-the-go people who usually skip the first meal of the day. Efficiency at its best, it is recommended to make these in batches and freeze the lot.
Defrost one overnight in the refrigerator, then either quickly zap it in the microwave or toast it in a dry pan. I like to make it for a leisurely weekend breakfast. Truth be told, I even sometimes make it as a weeknight dinner. Recipe makes one; multiply as required.

Ingredients: makes 1

1 large flour tortilla
1 Tbsp sour cream
1/2 cup mushroom, slices
1 large egg
1/4 cup mozzarella, grated
salt, pepper, oil



Method:

Lay your tortilla flat, spread the sour cream in the middle.
Cook the sliced mushrooms in a little oil until seared. season with salt and pepper after they are cooked. Put the cooked mushroom over the sour cream.
In the same pan, add a little oil and scramble the egg, seasoning as it cooks. Place over the mushroom.
Sprinkle the cheese over the lot. Roll up the burrito.
Wipe the pan clean. Toast the burrito on all sides in the dry pan until golden. Serve immediately.

صحة و عافية