Burrito with Vegetables and Eggs
by Editorial Staff
Burritos are an Italian snack that uses corn tortillas and any toppings. I love the veggie and fried egg option.
Cook: 25 minutes
Servings: 6
Ingredients
- Eggs – 8 pcs.
- Baby spinach leaves (chopped) – 2 cups
- Pickled artichokes (drained, cut) – 170 g
- Prosciutto ham (finely cut) – 80 g
- Fresh basil (torn) – 1/2 cup
- Shallots (finely chopped) – 1/3 cup
- Extra virgin olive oil – 2 tbsp
- Garlic (chopped) – 2 cloves
- Salt – a pinch
- Ground black pepper – to taste
- Corn tortillas (tortillas) – 6 pcs.
- Pesto sauce – 1/2 cup
- Mozzarella cheese (shredded on a grater) – 1.5 cups (170 g)
- Tomato marinara sauce (optional) – 400 g
Directions
- Heat olive oil in a large skillet over medium heat. Place spinach leaves, artichokes, prosciutto, basil, shallots, and garlic in a preheated pan. Cook, stirring occasionally, until the spinach wilts.
- In a small bowl, beat eggs with salt and pepper. Pour vegetables in a pan with this mixture, fry for about 1-2 minutes without interfering, and then, when the eggs set, separate small portions of the total mass with a spatula and turn over to the other side, cook for about 1 minute, remove the pan from the stove.
- Heat corn tortillas in the microwave for 30-60 minutes. Then grease each tortilla with pesto sauce and sprinkle with cheese. Spread the contents of the pan over all the cakes and roll them up. Serve Italian burritos with warm marinara sauce (optional).
Enjoy your meal!
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