During the summer months we love visiting the Burlington Farmer’s Market and enjoying a relaxing outdoor breakfast of farm stand burritos. They’re always packed with veggies and eggs and who can beat eating a leisurely breakfast on a summer lawn?
While the outdoor farmer’s market won’t return for a few weeks yet, the warmer weather we’ve been having left me craving a hearty breakfast burrito. So when we picked up our farm share this week and gathered bags of potatoes, spinach and red onions I knew at least some of it was going to be mixed with scrambled eggs and melted cheese before being wrapped in a warm tortilla. I finally made it happen this morning and the resulting burrito really hit the spot.
Farm Share Breakfast Burritos (My Recipe)
Ingredients: Makes 2 burritos
- 1/2 tablespoon olive oil
- 1/2 cup potato, peeled and diced
- 2 tablespoons red onion, diced
- 1 cup fresh spinach, chopped
- 2 large eggs
- Salt and pepper to taste
- 3/4 cup double cheddar cheese, grated (divided use)
- 2 flour tortillas
- Salsa (optional)
In a small bowl whisk the eggs and 1/4 cup of the cheddar together. Set aside.
Warm the olive oil in a small pan over medium heat. Add the diced potato and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the diced onion and continue to cook 3-4 minutes until the onions become translucent and begin to soften. Add the spinach and cook, stirring frequently until the spinach has wilted. Season with salt and pepper to taste.
Stir the egg mixture into the veggies. Allow to cook until the eggs are fluffy and set, stirring every so often.
While the eggs are cooking warm two flour tortillas on a griddle or in a large skillet. When the eggs are finished, spoon half of the mixture into each tortilla. Add 1/4 cup cheddar cheese and salsa, if desired, to each tortilla, then roll up and enjoy.