Vegetarian Breakfast Wrap: with Brussels Sprouts, Red Onion, Spinach, Egg and Cheese

Contains:  Egg, wheat, gluten, dairy, nightshades.  Is:  Quick and easy, vegetarian.

Breakfast, wrap, burrito, egg, cheese, vegetarian, Brussels sprouts

Apologies for missing some of the posts I want to make recently.  I twisted my ankle which has meant I don’t want to stand there and make some of the recipes (just yet) that I’d planned.  Nor has it made me want to type down much of anything, either.  And my lovely remaining feline was nearly put to sleep this last weekend, but she’s on the mend.  (She’s over 20 years old, and has resided with me longer than any other living being, human or otherwise.)  I will note I don’t really expect her to make 21 years.  But right now she’s willing to eat and do other cat-like things.  No, I will not go to all ends of the Earth to make her survive at any cost.  She’ll let me know she’s no longer happy – and I will check to see if something reasonable can be done, and if not… Rainbow Bridge time. She does miss Obi-Wan and Orion, I’m sure.

Breakfast, wrap, burrito, egg, cheese, vegetarian, Brussels sprouts

Mixed veggies and Monterey Jack, over on a momentary resting plate.

So, we are going with an overstuffed breakfast wrap today.  One that I recommend you cut on a plate to eat, rather than just carry off.  Of course, you can put less food into the soft tortilla, but that’s up to you.

Some would say this is a breakfast burrito – an alliterative term, but there’s nothing Tex Mex about this, much less Mexican.  So — a Wrap it is!  Recommended to serve hot, by the way.  The egg and cheese may well thank you…

Breakfast, wrap, burrito, egg, cheese, vegetarian, Brussels sprouts

Make a line on the tortilla, then sprinkle Pecorino Romano.

Prep Time:  10 minutes.
Cook Time:  20 minutes,
Rest Time:  Not needed.
Serves:  Description is for one wrap per person.
Cuisine:  American.
Leftovers:  Iffy, but up to you.

Breakfast Wrap: with Brussels Sprouts, Red Onion, Spinach, Egg and Cheese

INGREDIENTS:

  • About 5 Brussels sprounts (regular size).  Chop off the stems if brown.  Then dice each up.
  • Two slices of peeled red onion – this should be chopped semi-fine (or 1 medium shallot, peeled and sliced very thin).
  • 1 small mini-bell pepper, de-seeded and chopped.
  • 1 goodly handful fresh spinach.
  • 1 egg, lightly beaten.
  • About an ounce or ounce and a half of Monterey Jack or your favorite melting cheese.  Thin sliced.  
  • A scattering of freshly shredded Pecorino cheese.
  • About a heaping quarter teaspoon of marrakech Moroccan spice (or ras al hanout, or za’atar).  Choice of spice combo is up for grabs.  
  • 1 soft tortilla shell, approximately 8 inch diameter. 
  • A splash or so of cooking oil (my oil of choice is avocado oil)

METHOD:

Add about a tablespoon of cooking oil to a skillet set to medium/medium high heat.  You can either add in the Brussels sprouts, onion and pepper all at once, or to make the Brussels sprouts a bit more crispy, you can add those in first for an extra five minutes at a slightly higher temperature, effectively to give them that roasted ambiance.  Then, reduce to that medium/medium high, adding in the onion and pepper.

Let this cook for about 5 more minutes.  Add in the spinach, and let it wilt, stirring as needed, for about a minute or so.

Remove to a plate, reduce heat to just plain medium, and add in the egg, and scramble it to your preference, stopping short of being done.  It will cook further soon.

Toss back in the veggies and combine, adding in at the same time the sliced Monterey or other melty cheese.  Continually stir gently with a spatula until the cheese melts, but keep the innate heterogeneity of the mixture.  Transfer this back to the aforementioned plate.  This will take maybe two minutes.

If you need to, add a small dollop of cooking oil back to the skillet, reduce heat further to LOW, and lay down the  the tortilla.  Allow the oil to coat the tortilla lightly, a little bit on what will be the interior, and a little more on the exterior, especially the outer rim.  You will be flipping this to accomplish the goal.  The goal is NOT to have any of the tortilla be dry in texture at the end of cooking.  This takes about a minute.

Add the veggie mixture as a line down the center of the tortilla, which is sitting in the still-hot skillet.  Sprinkle the top with pecorino cheese.

Carefully roll the wrap up.  This is overstuffed so you will likely NOT be able to seal the ends, burrito-style.  The carefulness refers to your please avoid burning your fingers.

Roll, remove with a wide spatula, and enjoy,  Best served hot/warm.

NOTE:

If you plan to make a few of these (more than two), I’d recommend preheating your oven to 200 F, setting in a pan with water to keep the tortilla from drying out, and a warming pan you can add each wrap as youmake them, covered loosely so some of the humidity can join the wraps.  If you do make multiples, I suggest you cook up a whole batch of veggies, a whole batch of egg, and divvy as appropriate for the number of tortilllas.

recipe, breakfast, wrap, vegetarian, cheese, brussels sprouts

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What’s for Dinner?  Sunday Link Up.

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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