Tinfoil Chef

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My wife and I both love the breakfast burritos that you can get at places like McDonalds & such but we don’t often want to go out early enough to get them before 10:30am when they stop serving breakfast menu items.

Today was one of those days that we wanted something like that. It’d been quite a while since the last time and the idea just sounded so good. We still however didn’t want to traipse all the way to the nearest Mikey-D’s to get ‘em. My wife pointed out, sorta Off The Cuff, that there was no reason we couldn’t make our own.

I browned up some sausage and while that was going I started another pan heating up with a drizzle of olive oil and a couple pats of butter. While that heated up and melted the butter I diced an onion (fortunately we had some sweet onions, that was a perfect touch) and chopped up a few medium black olives.

When the butter was melted I put the onions and black olives in. While that started to cook I picked out a decent sized mushrooms for everyone eating and diced it and set it aside for the time being in a bowl.

I took a minute to make sure the sausage was thoroughly broken up so that it would turn out as crumbles, gave the onions a stir as they cooked over a medium-high heat and for each person eating, cracked an egg into a microwave safe bowl and added a dash of milk and sprinkled a bit of shredded cheese in it.

Once the sausage was done it needed to be drained and a couple of tablespoons go into each egg bowl. When the onions are cooked enough to be soft and starting to caramelize, it’s time to add the mushrooms and stir that together as it cooks for another minute or so.

Some of the onion, black olive and mushroom mixture goes into each egg bowl. Stir this up with a fork to scramble the eggs and it’s into the microwave. I let it go just over a minute and a half, took it out and sirred it up again and then let it go another minute.

To get the tortillas ready, spread them with just a bit of butter and then lay them flat on a plate and give them 20 to 30 seconds in the microwave. This will soften them up so that you can fold them without breaking.

For each person, take two tortillas and lay them flat. Sprinkle a bit of shredded cheese on them and then put a few spinach leaves on top of that. Put about half of the mixture from one of the egg bowls in each burrito. Fold one end up and roll the tortilla into the shape of a burrito. Ideally you should fold both ends up but I’ve found that isn’t nearly as easy as it looks unless you’re using an eight inch or larger tortilla and the open end really isn’t a problem.

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The reason I use the microwave oven is not just because it’s fast, although that’s a good one. It’s also because when cooking in the microwave there is a lot less grease involved. You also don’t have to use cooking sprays and such. These things together not only result in the food tasting better, but they turn out healthier as well by having a lower grease content and not having the chemicals in the cooking spray involved.

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