Mushroom Breakfast Burrito
Recipe courtesy of the Mushroom Council.
2 cup cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups white button mushrooms, quartered
2 cups Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
1/2 bunch flat leaf parsley, finely chopped
8 ounces canned kidney beans, drained and rinsed
1/4 teaspoon ground chili powder
4 large eggs
4 wholewheat tortillas
Salsa, sour cream and mashed avocado, for accompaniments
- Preheat the oven to 350°F (175°C).
- Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with 1 tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.
- Make the Mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and ground black pepper, then set aside in a bowl and keep warm.
- 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.
- Make the Scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and ground black pepper and then pour into the pan and cook for 2 minutes or until done to your liking.
- 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.
Makes 4 servings. (Serving Size: 1 tortilla with 1 large egg and 1 cup vegetables.)
Nutritional Information Per Serving (1/4 of recipe): Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Total Carbs: 40g; Fiber: 10g; Protein: 19g; Sodium: 520mg.
Recipe and photograph courtesy of the Mushroom Council.