Lake Martin Breakfast Burritos

I’ve just returned from a weekend camping at Lake Martin.  Sgt. Grumpy was able to celebrate Father’s Day surrounded by me and the children and sunshine and laughter and trees and cool water.  Lucky Sgt. Grumpy.  Our first morning out there I decided it was far too hot already to spend however long it takes standing in front of a hot stove to make enough pancakes to feed the crew.  (They can put down an astonishing amount of pancakes.)  Instead I improvised a veggie breakfast burrito recipe that wowed the whole gang so much they requested a repeat for the next morning.

I am personally so enamored with them that after my run at Lakebottom Park this morning I scooted on over to Publix to gather the few ingredients I was lacking to make another batch for breakfast just now.  (So note, these are good for camping OR for the home kitchen!)

__________

For my Lake Martin Breakfast Burritos you will need:

1/2 small onion

1/2 small zucchini

3 large crimini mushrooms

1/2 medium tomato

1 clove garlic

1/2 small can olives

1/2 small can diced green chilis

salt and pepper

1T olive oil

6 eggs

1 c. shredded cheese

4 whole-wheat flour tortillas

salsa and/or hot sauce

_______

Dice all veggies tiny — like quarter-inch cubes — and saute for 8-10 minutes in olive oil.  Beat the eggs together and pour over veggie mixture in hot pan.  Season with salt and pepper and hot sauce.  (A dash of cajun or creole seasoning or any other spicy seasoning blend won’t hurt a bit either.)  Divide eggs into four portions and spoon (or spatula) onto four tortillas.  Top each egg mound with grated cheese and salsa if desired and roll, burrito style. Some diced avocado would make a delicious addition to this as well.

This is delightful with some fresh fruit (we had a perfectly ripe and juicy cantaloupe we bought off the back of a truck on the way to the campground this weekend) and iced coffee.  Eat this in a canvas camping chair with your feet in the sand while enjoying a view of the lake.  Life doesn’t get any better.

____________

One quick note for at-home cooking strategy:

Note that the vegetable ingredients at the beginning of the recipe call for several halves — half an onion, half a zucchini, etc.  This morning I doubled the veggie mix and put the leftovers in a plastic deli container in the fridge.  This veggie mix is good as a go to for future breakfast burritoing (because you’ll want it again tomorrow), as well as a filling for veggie quesadillas (almost the same veggie mix as what goes into the veggie quesas at The Cantina on Broadway) or as an add-in to hearty-up some jarred spaghetti sauce.  You could also toss it with a quick vinaigrette and call it a salad.

Happy Breakfasting!