These egg burritos are an “eggs”ellent choice for a Lenten supper or breakfast or brunch anytime of the year. The fresh veggies, salsa and two cheeses add zip to this simple, nutritious, tasty meal. CJK
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped red pepper
2 tsp. oil
3 tbsp. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
10 (8-inch) flour tortillas
3/4 cup shredded cheddar cheese
1/2 cup salsa
In a nonstick skillet, sauté the mushrooms, onion and red pepper in the oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese and salt and pepper. Pour into the same skillet, cook and stir over medium heat until the eggs are completely set. Stir in the sautéed vegetables. Spoon about 1/2 cup of the mixture onto the center of each tortilla; top with cheese and salsa. Fold the ends and sides over the filling. Serve immediately.
Yield: 10 burritos
A note from Cheryl: Sometimes I lay all the ingredients out and let everyone make their own burritos using the combinations they prefer.
A note from Carol: Cheryl discovered the original recipe, which called for 3 eggs and 1 1/4 cup liquid egg substitute, about five years ago in a “Taste of Home” magazine. She submitted it for the “Fruit of the Spirit” cookbook, published by St. Donatus Parish in Brooten, where she and her family were members when she grew up. To order the cookbook, contact the St. Donatus Parish office at email@example.com or 320-346-2431. They are on sale for $15 each. (Shipping and handling is $5 for one book or $7 for two.)
Cheryl and her husband, Steve, are parishioners of St. Francis Church in Benson in the New Ulm Diocese. They are the parents of two adult children: Angie and Joshua.