All–American Gluten–Free Breakfast Burrito
3 large eggs
1 tablespoon nonfat milk, soy milk, water, or olive oil
1 teaspoon butter (or butter substitute) for frying
Freshly ground black pepper
2 pieces of cooked crispy bacon (humanely raised)—optional
1 ounce cheese (such as sharp cheddar, Swiss, or Havarti)—optional
1 Food For Life Brown Rice Tortilla, cut in half
- Preheat a small, non-stick frying pan on medium-high heat. In a small bowl, whisk together the eggs with the milk for 30 seconds.
- Melt the butter in the frying pan. As the very last of the butter liquefies, add the egg mixture. Reduce the heat to medium.
- Do not stir immediately; instead, wait until the first hint of setting begins. Using a spatula or a flat wooden spoon, push the eggs toward the center of the pan while tilting the pan to redistribute any of the remaining liquid.
When the eggs are moist on top and set on the bottom, carefully fold half the eggs on top of the other half, or roll the eggs over. For an easy, non-traditional omelet, carefully turn the eggs over and cook an additional 30 seconds. Season with pepper and evenly divide in half.
While the eggs are cooking, divide the cheese evenly and place in the middle of each tortilla half. Lightly toast in toaster oven until cheese melts. Place each tortilla on a lunch-size plate and top with bacon slice and eggs. Roll and enjoy.
For an egg-white scramble, use 6 egg whites in place of the 3 large eggs.
© 2010 by Claudia Pillow and Annalise Roberts
Gluten–Free Cooking Archive