Breakfast burrito

Try This At Home

November 26, 2006|By Marge Perry | Marge Perry,Newsday

Using the loosest definition of a burrito - a flour tortilla wrapped around a filling - only your imagination limits what goes inside. This burrito, for example, makes a fine dish to start the morning.

EGG AND SMOKED-SALMON BRUNCH BURRITOS

Serves 4

2 (10-inch) flour tortillas

4 large eggs, lightly beaten

2 tablespoons water

1/4 cup whipped tub-style cream cheese

2 ounces thinly sliced smoked salmon

1/4 cup chopped scallions

Heat the tortillas according to package directions and keep them in a stack covered with a damp cloth or paper towel.

Lightly beat the eggs and water together. Place a 10-inch skillet over medium-high heat and add half the egg mixture (about 1/2 cup). Cook, stirring just a little to allow the egg on top to cook, then let the egg form a "pancake." When the top of the egg is just cooked, slide it onto a plate.

Spread 1 tortilla with 2 tablespoons of cream cheese and top with the egg. Lay half the salmon on top of the egg, sprinkle with 2 tablespoons of scallions. Fold the top and bottom inch of the tortilla in toward the center, then roll the sides closed. Repeat with the remaining ingredients. To serve, cut each burrito into quarters.

Note: There are several ways to warm flour tortillas, which you must do so they're pliable enough to roll. Stack them in damp cloth and warm them in the microwave or oven, or choose a more "authentic" way: hold the tortilla over the flame on a gas burner with tongs, turning it as soon as it becomes faintly golden. It takes under a minute per side, and it is fine -- desirable, even -- to get little bubbles of browning on the surface.

Per serving: 240 calories, 14 grams protein, 18 grams carbohydrates, 3 grams fiber, 11 grams fat, 4 grams saturated fat, 200 milligrams cholesterol, 498 milligrams sodium

[Newsday provided the recipe analysis.]

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