Breakfast for Dinner
Breakfast Burrito with Pico de Gallo
- Flour tortillas 1 (12 pack)
- 1 dozen eggs
- 1 package Monterey jack cheese
- 1 bunch of Swiss chard, spinach, or other greens
- 1/2 red onion
- 4 cloves Garlic
- 1 red pepper
- 1 can black beans
- Salt and pepper
Pico de Gallo
- 3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
- 1/3 cup chopped cilantro
- 1/4 cup finely chopped white onion
- 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Broccoli Spinach Frittata with Caramelized Onions
- Chop and sauté onion, pepper, garlic, spinach (or other green) in a large frying pan.
- While the vegetables are cooking, rinse black beans and warm in a saucepan to heat through.
- Grate cheese and set aside.
- Mix eggs together in a mixing bowl, then add to frying pan with vegetables.
- To heat tortillas: microwave for 30 seconds, or heat in a frying pan on medium-low. Wrap in a tea towel to keep warm, and/or put them in the oven on low heat.
- Once eggs are cooked through, spoon the egg mixture into each tortilla. Add some beans and sprinkle cheese on top.
- Wrap them up and serve with yogurt, sour cream and/or salsa/hot sauce.
Pico de Gallo
- Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
- This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.