Mushroom Breakfast Burrito
Courtesy of Mushroom Council
Servings: 4
Prep Time: 10 Min.
Cook Time: 32 Min.
Prep Time: 10 Min.
Cook Time: 32 Min.
What you need:
* 2 c. cherry tomatoes
* 4 Tbsp. olive oil
* 2 Tbsp. unsalted butter
* 2 c. white button mushrooms, quartered
* 2 c. Swiss brown mushrooms, quartered
* 2 garlic cloves, finely chopped
* 1/2 bunch flat leaf parsley, finely chopped
* 8 oz. canned kidney beans, drained
* 1/4 tsp. ground chili powder
* 4 eggs
* 4 whole wheat tortillas
* salsa, sour cream and mashed avocado, to serve
* 4 Tbsp. olive oil
* 2 Tbsp. unsalted butter
* 2 c. white button mushrooms, quartered
* 2 c. Swiss brown mushrooms, quartered
* 2 garlic cloves, finely chopped
* 1/2 bunch flat leaf parsley, finely chopped
* 8 oz. canned kidney beans, drained
* 1/4 tsp. ground chili powder
* 4 eggs
* 4 whole wheat tortillas
* salsa, sour cream and mashed avocado, to serve
What to do:
1. Preheat the oven to 350°F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with 1 Tbsp. of olive oil and bake on the top shelf for 20 min. until softened and starting to brown at the edges. Set aside.
2. Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt 1 Tbsp. of butter and 2 Tbsp. of olive oil. Add the mushrooms and cook for 5 min., stirring occasionally until tender. Add the garlic and parsley and cook for 2 min. more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.
3. Make the salsa: Place the kidney beans and chili powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.
4. Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining Tbsp. of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 min. or until done to your liking.
5. Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.
* Serving Size: 1 tortilla with 1 egg and 1 c. vegetables
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt 1 Tbsp. of butter and 2 Tbsp. of olive oil. Add the mushrooms and cook for 5 min., stirring occasionally until tender. Add the garlic and parsley and cook for 2 min. more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.
3. Make the salsa: Place the kidney beans and chili powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.
4. Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining Tbsp. of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 min. or until done to your liking.
5. Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.
* Serving Size: 1 tortilla with 1 egg and 1 c. vegetables
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutritional information:
Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Total Carbs: 40g; Fiber: 10g; Protein: 19g; Sodium: 520mg;