Of all the foods I’ve really come to
love over the past few years, eggs stand out more than anything else. I
frequently wax poetic about my love of runny yolks and the way a fried egg can
transform a recipe, but really I’ll take eggs in any way, shape, or form. It’s
not that growing up I disliked eggs,
they were just never something I considered eating all that often. Breakfast,
or breakfast for dinner, was all about the sweet stuff for me. Much as I still
love pancakes, waffles, and French toast, it’s the egg dishes that I find
myself gravitating toward.
Cooking Light introduced these as a
quick and easy breakfast option (especially when you make the salsa the night
ahead of time), but we enjoyed these for dinner one busy night. Although the
original recipe is posted below, Ryan made a much bigger batch of the salsa,
which we enjoyed with tortilla chips on the side. The original recipe serves 4
(one half-wrap for each), but that definitely wouldn’t be enough to satisfy us
for breakfast or dinner. Plan on one full wrap per person, and wrap them in
foil if you want a less messy way to eat (and/or transport).
How about you? Are you yay or nay
when it comes to eggs?
One Year Ago: 2012 Eat & Repeat-PW Pizza Two Years Ago: Light Wheat Rolls and Sea Salted Caramel Filled Cookies Three Years Ago: Sour Cream Cranberry Bars and Pumpkin Biscotti with Cranberries and Pecans Four Years Ago: Chicken Gyros and Pear and Brie Quesadillas Huevos Rancheros Wraps from Cooking Light September 2013 Ingredients: -1/3 cup frozen whole-kernel corn -1/3 cup canned black beans, rinsed and drained -1/4 cup chopped seeded tomato -3 tbsp chopped green onions -1 tbsp chopped fresh cilantro -1 tsp minced seeded jalapeño pepper -1/2 tsp freshly ground black pepper, divided -3/8 tsp salt, divided -4 large eggs, lightly beaten -1 tsp olive oil -1/4 cup shredded Mexican cheese -2 whole wheat flour tortillas Directions: 1. Place corn in a medium microwave-safe bowl. Microwave on high for 1 minute. Remove and stir in black beans, tomato, green onions, cilantro, jalapeño, 1/4 tsp black pepper, and 1/8 tsp salt. 2. Combine remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and eggs in a medium bowl, stirring with a whisk. Heat a small nonstick skillet over medium-high heat. Add oil to pan, followed by the egg mixture. Cook for 1 minute, stirring frequently. Add cheese and continue to stir and cook for 1 minute. 3. Heat tortillas according to package directions. Divide egg mixture evenly between tortillas. Top with corn mixture. Roll up burritos and serve.
