A mother-daughter conversation on food and cooking (mostly)

Wednesday, August 29, 2007

Breakfast Burrito

Last night we had Zucchini with Bacon (and onions and tomatoes) from Rustic Italian Cooking, roasted potato wedges, and salmon patties. The squash was okay, but not as wonderful as the title sounds. But both the squash and potatoes had new life this morning in this sensational Breakfast Burrito.

Saute together leftover squash, leftover cooked potatoes, and green chiles if you have them.

Add 2 eggs and cook until scrambled. Toss in whatever cheese is in the house; in my case this was feta and white cheddar. Roll in a big flour tortilla and top with salsa.

Be satisfied.

1 comment:

Kris said...

I am having that spacing problem again with my posts!