So Whatcha Got In There?

Breakfast, Wednesday June 7: breakfast burrito

(recipe follows).

So we do "breakfast burrito" different than most. I've seen a few burritos some co-workers have picked up on their way to work. They are usually some scrambled eggs with a few diced mild chilis, maybe some scallion, then rolled up in a tortilla with some mild cheddar or cojack.

When I make one I think of it as breakfast in a burrito. So imagine a breakfast consisting of hashed browns, veggie omelette (or meat of some sort and veggies), and bread/toast. Now the bread is the tortilla and the hashed browns and the omelette are in the rolled tortilla. Capise? 

So when I make this I usually start with the potatoes. This time, since the garden is producing beautiful kohlrabi I used that instead of potato. Less starch, more fiber. The process is the same otherwise.

Here is the kohlrabi. I've seen these used, with the leafy parts trimmed, as alien food props in sci-fi productions. They are easy to grow, and fast. Less than 50 days to maturity for most varieties. They are cold hardy also. They can be started indoors. Transplanted outside in early spring.  After harvest the space can be used for a summer crop. I usually plant beans there. This year it's cannellinis.

Trim the leaves off. They are edible. cook them as you would collards. they taste like broccoli-ish collards.

If you use the greens trim out the stems. They are quite tough.

Peel the bulb. Peel it well, the skin is really tough.

A little cilantro and a couple of chilis from the greenhouse.

All of the ingredients sans the tortilla. I used shallot, but onion works fine. Spinach instead of the Kohlrabi greens is also a good substitution. Finally, the spices are chili powder, jalapeno powder and black pepper. Use whatever you want to spice it up. I dry some of the chilis from the end of the season. I've got ground: jalapeno; hot banana; cayenne; habanero.

A little oil in a hot pan then toss in the kohlrabi (or potatoes).

While the starch is browning on one side toss in all the ingredients except the cilantro, eggs and cheese. The flavor components of the cilantro are fragile. Heating them causes their breakdown and lessens the brightness of the scent

Here's a trick I like a lot. I have a spatter screen that works very well for steaming large tortillas. Just use the heat and steam already being generated.

Once the tortilla has steamed toss on the cilantro and cheese

Toss and mix the ingredients in the pan, Cook all til browned and or tender. This step is a kinda "to taste" step. Alexis likes browned flavors so I brown the filling well.

Once that is done, add the eggs. move them around enough to get the other ingredients coated.

Once the eggs are done place on the tortilla and roll up.

Tada!