Preparation Time: 10 minutes
Cooking Time: 10 minutes
When I oversleep, I know something's got to give if I want to get to work or school on time. Either I don't shower, don't eat or don't dress. Given that choice, I usually don't eat—or didn't until my mom told me about Brunch Burritos. In her other job as a film journalist, she had noticed movie hands walking around sets carrying these Mexican-style egg sandwiches. She used her investigative skills to get the recipe.
Break the eggs into a bowl, add the water, salt and black pepper and beat.
Place the tortillas, one on top of the other, on a serving plate and set aside. (You use 2 tortillas so the filling doesn't drip through.) Have the chilies and cheese ready.
Melt 1 teaspoon of the butter or margarine in a medium-size frying pan over medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until it begins to soften. Remove it from the pan and set aside. Add the remaining 1 teaspoon butter or margarine to the pan. When it melts, add the egg mixture and cook for about 2 minutes over medium-high heat; don't scramble. Lift the egg gently with a spatula so that the uncooked mixture flows underneath. Tip the pan if necessary. When the egg is no longer runny, flip it over with the spatula.
Sprinkle on the onion, chilies and cheese and cover for about 30 seconds so the cheese melts. Slide the cooked egg out of the pan, tipping the pan and using the spatula to ease it onto the double tortilla. Add as much salsa as you like and roll up the tortillas together into a package, tucking in the ends.
Help! My Apartment Has A Kitchen Cookbook
by Kevin Mills and Nancy Mills
April 15, 1996
Reprinted with permission.
This Archived Page created between 1994 and 2001. Modified August 2007
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