It’s Friday morning. You stumble into the kitchen after yet another rough Thursday night at Skeeps or Ricks (or STR, Skeeps then Ricks… ), and the thought of eating a stale bowl of cereal couldn’t sound less satisfying to your hungover stomach. All you can think about is having an extravagant all-you-can-eat brunch at Sava’s, but let’s be real — you are a poor college student and have no money to splurge (if you did, it would obviously be on food). However, there’s no need to resort to that 2-month old box of Special K just yet. With a few everyday foods, you can throw together the most deliciously giant breakfast burrito you’ve ever tasted. Watch out Sava’s, homemade burrito coming through.
Prep Time: 15 – 20 minutes
Cook Time: 15 – 20 minutes
Total Time: 30 – 40 minutes
Servings: 1 huge burrito
1 flour tortilla
½ cup shredded cheddar cheese
1 large pepper, chopped (or ½ of two different peppers — I used orange and yellow)
¼ white onion, diced
2 cloves of garlic, diced
5-6 grape tomatoes, sliced into thirds
¼ avocado, sliced
1. In a pan, sauté onion, pepper and garlic until brown. Season with salt and pepper to taste.
2. While onions are cooking, crack two eggs in a different pan. Top and scramble with ¼ cup of shredded cheddar.
3. Lay out flour tortilla on a plate.
4. When eggs and veggies are cooked, place them on the tortilla open-face.
5. Top with tomato and avocado.
6. Top again with salsa of your choosing and the remaining cheddar cheese.
7. Roll up the tortilla like a wrap.
8. Place back in the pan for you used to cook the veggies on low heat for 2-3 minutes to toast the tortilla.
9. Place the burrito on a plate with a spatula. (Half its guts fell out? No worries — top the burrito with whatever you lost from inside.)