Crondahls Bed and Breakfast
Juneau, Alaska
Innkeeper Comments: "This vegetarian recipe is hearty and easy to make. In addition, it gives guests a break from the routine of bacon and eggs. This recipe was created by Judy Crondahl in the kitchen at Crondahls Bed and Breakfast. It is naturally a low fat recipe but can be made more so with Egg Beaters."
Prep Time: 0 hours, 20 minutes
Cook Time: 0 hours, 15 minutes
Ingredients:
- 2 eggs
- Tabasco sauce
- salt
- 1/4 cup cottage cheese, low fat
- 1 tablespoon fresh parsley
- 1 flour tortilla
- salsa, mild
- cheddar cheese, shredded
Preparation:
Preheat oven to 400 degrees.Break eggs into bowl. Add a few dashes (depending on the number of eggs) of Tabasco sauce and salt. Whisk eggs and add a very small amount of cold water. Scramble eggs in frying pan.
Use a baking dish large enough for the number of rolled burritos you need (1 per serving). Pour a layer of mild salsa in the bottom of the dish.
To scrambled eggs, add cottage cheese and fresh parsley. Divide the mixture among the tortillas, rolling each tortilla into a burrito. When placing burritos in the baking dish, roll it around to fully coat in salsa. Place edges on bottom to keep them from unrolling.
Sprinkle top of burritos with shredded cheese. They can either be put in the oven immediately (uncovered) or covered and put in the refrigerator overnight. Bake for about 15 minutes until the cheese is melted and the salsa bubbles.
