Southwest Breakfast Wrap
Breakfast recipes highlight eggs
Frittata with Onion, Basil and Tomato
Yield: 4 servings
1 large or 2 small onions (about 2 cups)
3 Tbsp. olive oil, divided
1 cup fresh chopped tomatoes (may use canned fire-roasted tomatoes)
½ cup chopped fresh basil
6 large eggs
¼ cup grated Romano or Parmesan cheese
Cut onions into halves. Place flat sides down and cut each half into narrow wedges. Heat 1 Tbsp. oil in a 9” or 10” skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 Tbsp. basil to pan. Cook with onions 1 minute to heat.
Beat eggs in bowl with a fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 Tbsp. oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.
Recipe and image: National Onion Association
Savory Hash Brown Muffins
Yield: 168 muffins, 2 oz. each
2.125 lb. carton of dehydrated hash brown potatoes, rehydrated per instructions
12 eggs, whisked as if for scrambling
3 bunches scallions, thinly sliced
2 ½ lb. cheese (Cheddar, mozzarella, pepper jack or any combination of the three)
5 oz. butter, melted
as needed, salt
as needed, white pepper
Add rehydrated hash brown potatoes, eggs, scallions, cheese and butter in a bowl and mix together thoroughly. Add salt and white pepper to taste.
Scoop mixture into 2-oz. ungreased muffin tins. Do not use muffin cups/inserts.
Bake for 15 to 18 minutes at 375°F. Let muffins cool for 10 minutes before removing from muffin tins to allow hash browns to set.
Recipe and photo: Idahoan
Southwest Breakfast Wrap
Yield: 6 servings.
2 ¾ cups water
8 oz. multigrain blend (kamut, red rice and wild rice)
1 ½ cups milk
1 Tbsp. olive oil
1 ½ cup small-dice smoked chorizo
6 12” flour tortilla wraps
12 Muenster cheese slices
as needed, pico de gallo
as needed, fresh avocado slices
as needed, tomatillo salsa
Bring water to a boil. Add multigrain blend and return to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove from heat and let rest for 5 minutes. Beat eggs and milk together; set aside.
Add oil to a frying pan over medium heat. When oil is hot, add diced chorizo to caramelize (1 to 1 ½ minutes). Add beaten egg to chorizo and cook eggs until fluffy. Remove from heat. Add hot multigrain blend to the eggs and chorizo in pan and mix well.
Place wraps on work station and evenly distribute egg mixture atop each. Place 2 slices Muenster atop eggs for each wrap and fold tortillas to close. Egg mixture should be hot enough to allow cheese to melt.
Serve with pico de gallo, fresh avocado slices and tomatillo salsa.
Photo and recipe: Indian Harvest Kamut Blend