Breakfast in my world is not only the most important meal of the day, I often wish it could be served all day. Since I love breakfast items so much, I often do eat them at all hours of the day, and many times for dinner. This recipe is great because not only are almost all of the ingredients from the farmer's market, it is hearty enough to be served for any meal. It features items that are all in season in the winter wrapped up into a healthy whole wheat tortilla. I used organic eggs from Meadow Creek Farm in Seneca Falls, NY, potatoes and onions from Owen's Farm outside of Elbridge, NY, and this great cheese from a company called Buttercup Cheese in Central Square, NY. The majority of the ingredients traveled no more than 40 minutes to get to my table. You can use any kind of cheese that you like in this recipe. The "Farmer's Cheese" I used was similar to a Monteray Jack, but Buttercup Cheese makes a wide variety of delicious cheeses including the greatest American Cheese I have ever had! Also, feel free to add any other vegetables you like as well. I kept it simple with potatoes and onions, but I have in the past used broccoli, red and green peppers, and tomatoes. Whatever is in season, just toss it in! Adding a little bit of spice and flavor with cayenne pepper and garlic powder and topping off the wrap with a little bit of salsa eliminates the need for adding extra salt. The best part of all, it's super easy and fast, so a great choice for a Sunday morning or a Tuesday night!
Farmer's Market Breakfast Wrap
1 large white potato, diced
1 small or medium white onion, diced
1 tbsp olive oil
6 organic eggs
1/8 tsp cayenne pepper
1/4 tsp garlic powder
2 whole wheat tortillas
1/2 cup Farmer's Cheese, shredded
Makes 2 wraps
|Start with as many local ingredients as you can find...for this recipe it's almost everything|
Dice the potato and saute in 1 tbsp olive oil over medium-high heat in a large pan for about 10 minutes or until they are tender. About halfway through cooking time, add in diced onion. Add cayenne pepper and garlic powder and stir. Beat eggs in a small bowl and add to the pan after potatoes are cooked most of the way through. Stir continuously to prevent the egg from sticking to the pan. Add in shredded cheese and stir until cheese is melted and eggs are fully cooked. Place mixture onto a whole wheat tortilla, wrap, and top with salsa.
|The finished product...enjoy!|