Breakfast Burritos for Dinner



We often have breakfast burritos for dinner - an extremely quick, easy, and filling meal.  Actually, breakfast burritos are good for any meal of the day.  Find and buy good quality eggs and add this meal to in your meal planner next week. 

 

Be aware when you buy eggs, that organic only means the chickens are fed organic feed (the main ingredient being soy unless the eggs specifically say 'soy-free'), cage-free means that the chickens are not confined individually in cages (but this does not mean that they are not confined in one large building together), and free-range means they have access to the outdoors (though if offered feed all the time, the chickens may not venture out and will be fed a soy-based non-organic feed unless specifically stated 'organic, soy-free').  Investigate how the chickens are raised for the eggs which you purchase. 

If you cannot find free-range, organic, soy-free eggs, I think the most important aspect is to get eggs from chickens that are outside in an open, grassy, sunny area that can truly free-range.  In this photo, Fred is harvesting the last of our raspberries and throwing the soft ones over the garden fence, so several of our chickens (and the rooster) have come over to check it out.  Truly free-range chicken can 'free-range' outside in an open area. 

 

We feed our chicken an organic, sprouted grain mixture so they do not receive soy in their diet.  If anyone is interested in learning how to make your own chicken feed, let me know and I'd love to share with you what we do.

Ingredients (serving size 2 making 2 burritos each):

6 free-range good quality eggs
1 tsp. kelp granules
1 Tbl. milk (or water)
1/2 - 1 1/2 cup diced vegetables (I used organic orange sweet bell pepper and green onions for the ones photoed)
~ 1 Tbl butter
1 - 3 tsp fresh chopped herbs (I used basil, cilantro, lemon thyme)
2 - 4 or more Tbl salsa
fresh tomato and avocado
4 whole wheat or whole grain tortillas

Crack eggs into a bowl, add kelp and milk.  Beat together with fork or whisk.  Prepare vegetables (such as onions, peppers, mushrooms, zucchini) and herbs (such as basil, cilantro, chives, thyme, oregano) - use what you have on hand. 



Heat a skillet to medium heat (don't use non-stick coated skillets - I have a cast iron skillet I use).  Grease the skillet well with butter, and saute the chopped vegetables for a minute or two (don't saute the tomato, avocado or fresh herbs if using).  Push vegetables to the edges of the skillet and re-butter the center.  Pour in eggs and scramble.

 

Place tortillas on a plate, add eggs, and top with any of the following: fresh herbs, salsa, tomato, avocado, cheese, sour cream, etc.  Roll up and enjoy.