Happy Insides

Both of us are huge fans of burritos. Especially breakfast burritos. We love experimenting and playing around. We also love to eat breakfast for dinner. We came up with these burritos on the fly one day while trying to create our meal plan for the week. Jason came up with the overarching idea and then we fleshed it out together. These are really hearty and filling and would make an excellent breakfast, lunch or dinner. Best part is that they come together pretty quickly. We added some vegetable to our home fries to make the dish a little more complete. Our tortillas were a little small for all the filling so we ended up eating these more taco style than like a burrito. That seems to happen to us a lot.



Egg and Potato Burritos
1-2 T. canola oil
1 potato baked to 3/4 of the way done and finely diced
3 cloves garlic minced
1/2 medium onion finely chopped
2 jalapenos minced (with or without seeds depending on your preference)
1 small zucchini or summer squash diced
8 kale large leaves washed and torn into small pieces
1 t. season-all salt
1 t. cumin
1 t. chili powder
6 eggs
2 oz. colby jack cheese grated
your favorite prepared salsa
4 whole wheat tortillas

1) Heat oil in a large skillet. Add the potatoes, garlic, onion and jalapeno. Sautee for about 5 minutes.

2) In a 300 degree preheated oven place tortillas, wrapped in foil, in to the oven to warm for about 5 minutes.

3) Add the zucchini and kale. Add the season-all salt, cumin and chili powder. Toss to coat. Cook another 5-10 minutes until the kale is wilted and the rest of the vegetables start to get a bit of some charring on them.

5) While the potato mixture is cooking scramble the eggs in a non-stick skillet

5) To assemble place some potato mixture on a tortilla, add a layer of eggs and then top with cheese and a few spoonfuls of your favorite salsa. Wrap up the tortilla and enjoy.