Wow, these are my new go-to, on-the-go breakfast burritos!! They are healthy...ish and so delicious!! I absolutely love anything with green chiles in it! Also, farro is extremely high in fiber and a great source of protein. So, between the egg and farro, you've got a perfect on-the-go breakfast that will keep you full, with plenty of energy to tackle on the day ahead.
I've been following Megan Gordon (a personal blogger) for awhile now and this recipe is completely inspired by her. She actually freezes these...which is brilliant, especially as a mom and always being on-the-go, it's one less step in the morning. Thank you Megan!
I loved this recipe, but thought I'd try it with a little less dairy and salt, so I skipped the milk and broth.
First, let's start with the farro. I use the "cooks in 10 minutes" organic farro from Whole Foods. In a medium sauce pan, bring water and 1/4 cup (or more depending on how much you'd like in your burritos) of farro to a boil, then reduce heat to low, cover and let simmer for 8-10 minutes. If you choose to use a different brand of farro, be sure to check the directions on the back of the packing for water and time . Every packaging seems to be different, especially if it says "cooks in 10 minutes" on the front of the bag. The farro should be tender and a just a little bit chewy. Drain the farro if there is any water left over in the pan. Set the farro aside.
Gather 6 large organic brown eggs, then crack them into a medium-sized mixing bowl and whisk together. Set the eggs aside.
Now, go ahead and chop 1/2 of an organic yellow onion, and mince 1 large clove of organic garlic. Set aside.
You will also need an 8oz. can of chopped green chiles. Open the can and drain out the liquid. Set aside.
Shred the block of sharp cheddar cheese until you get about a cup full (or more). Because cheese is life! Set aside.
In a large non-stick sate pan, heat about a tablespoon of olive oil over medium heat. Add in the chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant. This only take a few minutes. Then add this onion and garlic mixture to the cooked farro and mix together. Set aside.
In the same pan, on medium-low heat, heat a tablespoon of olive oil and then add in the whisked eggs. Scramble the eggs until they are just starting to form, then add in the farro mixture, cheddar cheese, green chiles and salt and pepper to taste. Mix together and scramble the egg mixture until done. Remove the eggs from the heat and set aside.
In a medium non-stick pan, over medium heat, heat the tortillas until they are all soft and a little bit browned. Remove from heat and set them aside.
Now it's time to assemble the burritos. Grab a tortilla and add your preferred amount of the egg mixture to the tortilla. Fold in the shorter sides of the tortilla over the filling, then roll the into a burrito, making sure that all sides of the burrito are nice and snug when done.
Repeat these steps to make all of the burritos.
If I'm eating these right away, I like to put the ready-to-go burrito back on the saute pan and grill the top and bottom of the burrito until crispy and golden brown. It just gives it a little extra touch.
And if you're planning on freezing these babies, let the burritos cool completely first, then siran wrap them and put them in a freezer Ziploc bag. I actually like to cut some of these burritos in half and keep some full, then siran wrap them that way. My husband eats a full burrito and I usually eat half, so that's what works for us. To reheat these, wrap the burritos in a damp paper towel, place in the microwave, and cook for a minute or two, depending on size.
Hope you enjoy these as much as I do!
(Double this recipe to make these into more freezer burritos)
INGREDIENTS:
6 large organic eggs
1 large organic garlic clove, minced
1/2 organic yellow onion, chopped
1/4 cup of organic farro
8 oz. can of green chiles, drained
1 cup of shredded sharp cheddar cheese
3 or 4 - 10 inch tortillas (flour or gluten free)
Olive oil
Salt and pepper to taste
INSTRUCTIONS:
1. In a medium saucepan over high heat, bring water and farro to a boil (read the directions on the back of the farro packaging for the amount of water). Once it has been brought to a boil, reduce the heat to low, cover, and let it simmer for 8-10 minutes (or follow the directions on the back of the farro packing, as some require much longer time). They should be tender and a little bit chewy. Strain the farro (if needed) and set aside.
2. Heat about a tablespoon of olive oil in a medium sized non-stick sauté pan over medium heat. Add in the chopped onion and garlic cook until the onion is translucent and the garlic is fragrant (a couple of minutes). Add the cooked onions and garlic to the farro.
3 Whisk together the eggs in a medium sized mixing bowl.
4. Shred cheddar cheese, about a cup.
5. Over medium-low heat, heat more olive oil (about a tablespoon) on the same pan that you cooked the onions and garlic in. Add in the eggs and scramble them until they are just starting to form, then add in the shredded cheddar cheese, farro mixture, and the green chiles. Add salt and pepper to taste. Stir to combine and then remove from heat. Set aside.
6. Heat the tortillas in the non-stick pan until soft. Remove from heat.
7. Add egg mixture to each tortilla. Fold the shorter sides in and over the filling, then roll into a burrito, making sure all sides of the burrito are wrapped nice and snug. Serve immediately. Or if you would like to freeze these, let the burritos cool, then siran wrap them and place in a freezer ziploc bag. To reheat, wrap the burrito in a damp paper towel, then place in the microwave and cook for a minute or two.
Enjoy!!
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