Start yirr sauteein engines ladies and gents!
Get out all them ingredients you gon’ need. Today, I used tomaters, ernions, garlics, bacons, and walnuts in my egg mixture.
Drop in them onions. It helps when the oil is hot when you drop in that which you want to fry. A good way to tell is the immediate sizzling the food will make when it hits the oil. Listen closely to the sizzle as well, you don’t want to immediately burn the outside of the food you’re dropping in the oil. It’s gotta cook all the way through.
Dropped in the walnuts and the garlic next…
Then dropped in the bacon…
Then to the eggs…I ended up adding one more egg in the process, using 3 eggs total. I knew it would be a long day.
Let the egg cake get to a firmer consistency then added the tomatoes and flipped it. I forgot to take a picture because I was setting up the wrap. Oopsy poopsy!
/Once flipped, reduce the heat so you can prepare the rest of the feast while the egg heats all the way through. It is very easy to overcook the mixture and have a burnt egg breakfast burrito.
Same set up as yesterday, yummy fresh spinach and white American cheese in a lavash wrap.
Slide the egg mixture on for wrapping purposes and roll right up. I added some parmesan cheese for good measure.
For the final product, I cut up half a banana, made a pile of craisins, walnuts, and raisins, and grabbed a nice knot of Challah bread to dip into my coffee. Turned into a very filling breakfast for a long day ahead.
The idea of adding walnuts into the mix stemmed from, 1) loving walnuts 2) asian cuisine. I often enjoy dishes with nuts in them, e.g., cashew chicken, kung pao chicken, and walnut shrimp. Nuts seem to add a sort of meaty texture to the mix and a nice depth. The walnuts were a nice addition to this burrito. I really like walnuts so that my be why I was partial, but I encourage you all to break some standards when throwin down in the kitchen.
Anyone have any ideas they would like to see? I’m always willing to play Chef Guinea Pig =D
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