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Breakfast Veggie Burrito
(This recipe courtesy of Horizon Organic Dairy)
1/4 cup Horizon Organic™ unsalted butter, divided
1/4 cup onions, sliced
3/8 cup chopped fresh, frozen or canned green chiles
1 red bell pepper
4 large Horizon Organic eggs
1/2 teaspoon salt
4 soft taco size (7 1/2 inch) flour tortillas
1/2 cup shredded Horizon Organic Cheddar cheese, divided
1/2 cup shredded Horizon Organic Monterey jack cheese, divided
1/4 cup salsa, divided
1/4 cup Horizon Organic sour cream, divided
Parsley, chopped, to garnish
Preheat oven to 350° F. Chop red bell peppers finely. A food processor, regular or mini-, is a good tool for this.
Set 1/4 cup of red peppers aside for garnish. Melt 2 tablespoons butter in 10-inch skillet. Saute onions, chopped red bell peppers and green chiles in melted butter for about 3 minutes.
In a second skillet, melt remaining 2 tablespoons butter. Break eggs in butter, season with salt, and scramble.
Place tortillas between two sheets waxed paper and warm in microwave oven 30-45 seconds on High. Spread one-fourth of zucchini mixture down center of each tortilla. Top with scrambled eggs.
Sprinkle each egg mixture with about 1 1/2 tablespoons of each cheese, reserving the rest of the cheese for garnish. Roll up. Place in oven-proof pan. Top each rolled tortilla with 1 tablespoon sour cream, 1 tablespoon salsa and remaining cheese. Heat in oven until cheese melts.
Complete garnish with red pepper and chopped parsley. Serve hot, on slightly warmed plates, as a cold plate will draw the heat from the burrito. Makes 4.
For other wonderful organic recipes from Horizon Organic Dairy, go to: www.horizonorganic.com/recipes/