Wednesday, May 1, 2013
It's funny that when I was a child, breakfast used to be my favorite meal of the day. I'd love having cereal before school and on the weekends we could always convince mom to make eggs, french toast, or my personal favorite, waffles with whipped cream. But, as I moved out and got my own place, breakfasts became less inspired.
I'm not sure if it's because most of my weekend mornings were met by the need of curing a hangover...or if it was just the fact that I couldn't be bothered to sit and whip up a good breakfast. Either way, my breakfasts got boring. A boring breakfast to me, is like having to sit through an hours long professional ballet performance, to John. It's just agonizing to get through. That's why when we got our Slatherin' Sauces, the first thing I wanted to perk up was our breakfast!
John loves western omelets with a passion. If I could make a good omelet, he'd probably be much happier! But, since I can't, I often make him scrambles - same ingredients, more messy looking. This weekend though, I wanted to step it up a notch. In honor of the Cinco de Mayo holiday, I decided to make a breakfast burrito, with a Slatherin' twist!
Serves: 4 (4 burritos)
1/2 cup milk
1/2 cup Slatherin' Sauce
2 peppers, diced
1 onion, diced
1 cup cheddar cheese, grated
4 tablespoons green onions
In a large greased skillet, combine eggs, milk, and 1/4 cup slatherin' sauce. Cook over medium heat until the eggs are soft yet set. Then, add peppers and onions. Continue to cook until onions are translucent and pliable. Divide the egg mixture evenly into the tortillas. Add 1/4 cup grated cheese, a tablespoon or two of Slatherin's sauce, and 1 tablespoon of green onions to each of the tortillas. Roll up and serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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