Easy Egg and Vegetable Burrito

SERVES 2

I recently came upon this concept on a cooking show - Nadiya’s Time To Eat. I loved the simplicity and ease of preparation.

This burrito is one piece which makes it easy to take on the go, to reduce mess and for little ones. :) Also, I love the addition of vegetables for micronutrients. Feel free to use whatever you have on hand.

DOSHAS

Vata - Good for vata.

Pitta - Can use egg whites.

Kapha - Can additional black pepper.

INGREDIENTS

1 tbsp ghee
4 eggs
Few grinds or pinch of salt
Few grinds or pinch of pepper
1/2 - 1 tsp herbs - fresh or dried parsley or thyme
4 shitake mushrooms, sliced
Small handful of leafy greens
2 medium tortillas

DIRECTIONS

Turn medium size cast iron on medium heat. Crack and whisk eggs in a bowl. Add salt, pepper and herbs. Add ghee to pan and add half of egg mixture. Gently place mushrooms and a few greens on the wet egg then cover with tortilla. Press tortilla into the egg mixture.
Once eggs are cooked then flip the tortilla/egg. Gently brown the tortilla then take off of the stove and roll up.
Cut in half and enjoy!

Feel free to try different vegetables. Also, if you are using an uncooked tortilla, cook one side first - the side touches the egg.