The Eggs
2 eggs, scrambled
basil + parsley
small pat of butter
1 clove garlic, minced
In the Tortilla
one whole-wheat tortilla
a few smears (not too thick!) of authentic refried beans
pepperjack cheese
handful of diced tomato
You will need two pans: one small, for scrambling the egg; one larger & flatter, for grilling the tortilla.
First, assemble the tortilla by lying it flat and spreading the small portion of refried beans + chunks/slices of pepperjack cheese down the direct center. Begin heating the bigger, flatter pan to low-medium heat.
Scramble two eggs with basil and parsley in a small bowl or cup. Then, in the smaller pan heated to medium, add a small pat of butter and the minced garlic. Let the garlic begin to sautée, but just as it begins to start browning, add the scrambled egg mixture. Cook the eggs to your version of perfection. Keep an eye on them; if you have to scrape at the bottom vigorously, you haven't paid enough attention, in my cooking opinion.
Your bigger pan should be adequately heated by now. Put the tortilla open-faced into the pan and let it hang out until the cheese is melty and the bottom is crispy. The eggs should finish before the tortilla is done grilling, so put the finished eggs directly onto the open-faced tortilla and let them hang out by the melty cheese and beans (mmm).
Once the tortilla is adequately melted on the top and grilled on the bottom, your breakfast burrito is ready. Add some diced tomatoes, and/or cilantro, diced peppers, avocado slices, etc. Eat with sour cream and hot sauce.
P.S. For cheese, I actually used a delicious Chipotle Havarti from
Forgotten Valley Cheese in southern Wisconsin. So spicy, and much more buttery than pepperjack, with larger chunks of pepper. It helps clear up my sick sinuses, too!
