Breakfast Burrito

from the kitchen of Chef Paul Prudhomme

Makes 1 large burrito, enough for 2 people

ingredients
2 eggs
2 tablespoons cream (or milk)
2 tablespoons vegetable oil
1/2 cup chopped onion
1/4 cup cupped bell pepper
3 tablespoons Chef Paul Prudhomme's Tasso, finely chopped (or ham)
1 tablespoon finely chopped green onion
1 teaspoon Chef Paul Prudhomme’s Seafood Magic®
1 tortilla, about 10-inch diameter
2 tablespoons cheddar cheese, for topping (optional)
how to prepare

In a mixing bowl, beat the eggs and cream together.

Heat the oil in a skillet over high heat. Add the onions and bell peppers. Stir the onions and bell peppers for 1 minute. Add the tasso (or ham) and stir until the tasso begins to darken, about 2 minutes. Add the Seafood Magic and the green onions. Stir for 1 minute. Add the egg mixture and stir until the eggs are scrambled.

Heat the tortilla briefly in the microwave (or in a skillet) just until it is soft. Place the scrambled eggs on the tortilla, roll up, top with cheddar cheese and heat in microwave until the cheese begins to melt. Serve hot.

NOTE: To make an all-veggie burrito, follow the same recipe but substitute ½ cup chopped mushroom for the tasso, and use 1½ teaspoons Vegetable Magic for the seasoning.

Copyright©2003 by Paul Prudhomme