****~ (4/5)

Level: Easy

This is a recipe for a quick and somewhat fancy cooking breakfast on a lazy Sunday. This recipe was made up spontaneously while I was shopping at the grocery store, and turned out really well and it was really tasty. It was really easy to make and it’s a good recipe to impress whoever you are cooking for. It is also perfect breakfast to make if you are running late, because you can just take it with you with no mess.

Cooking Time: 15 minutes

Serving: 4 Burritos

4 large flour tortillas
1/2 tomato
1/2 red onion
1/2 green pepper
1/2 red pepper
6 large eggs
100g Mexican salami
100g turkey kolbassa
8 slices of chedder cheese
few sprigs of cilantro
extra virgin olive oil
salt, black pepper

Method:

Dice tomato, red onion, green pepper, red pepper, Mexican salami and turkey kolbassa. Break eggs in a large bowl, add in a few cilantro leaves (as much as you like), add salt, freshly ground pepper and mix.

In a medium heat pan, add extra virgin olive oil, add eggs, stir constantly to make scrambled eggs. Keep the scrambled eggs a little under cooked, as they will get cooked again in the grill. After the eggs are cooked, remove from pan. Add a bit more extra virgin olive oil and sautée the red onions until they are a little brown and soft. After the onions are cooked, remove them from the pan. Turn to low heat, add diced Mexican salami and turkey kolbassa, sautée until the meat is warm.

Pre heat panini press to 425 degrees

Layer cheese, eggs, Mexican salami, turkey kolbassa, onion, red & green pepper, tomato on the tortilla, wrap it, and send it to the panini press for 5 minutes or until the wrap is crispy.

Let it cool for 1 minutes before serving.

Tip: If you don’t have a panini grill, use a non stick pan. Put the burrito on the pan on medium low heat, place a plate on top of a burrito, and put something heavy on the plate to press the burrito down. Turn the burrito around after 2 minutes or until the wrap is golden and crispy.

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