Wraps

It's been all about wraps, or, if we'd rather (because sometimes I would), breakfast burritos, for me in the mornings lately.

Scrambled pastured egg(s), veg and/or aromatic from the farm, Daiya cheese or mayo, seasonings, in some wonderful (and sometimes magical) combo rolled up in a brown rice tortilla.

My breakfast wraps are quick and easy.  I slap a tortilla on a cast iron griddle and heat it over medium to medium-high heat.  The tortilla is so thin I don't even bother turning it, it heats through right nice.

I then sauté/scramble whatever I'm having inside the wrap in a swirl of olive oil: sometimes thin crescents of onion, this week more often than not leftover braised cabbage, this morning it was just two lovely eggs.  (I like my eggs just this side of cooked, so I keep an eye on them so they don't hang out in the hot pan longer than necessary.)

If I'm having cheese, I sprinkle Daiya cheese onto the tortilla when I put it on the griddle.  Placing a lid to cover will help melt the cheese faster, but it's usually not necessary (the heat of whatever goes on top before wrapping always suffices to finish the melting process before the first bite reaches my mouth).

By the time the eggs are approaching ready, the tortilla is heated up and I slide it onto a big plate.  This morning, I spread some mayo on the tortilla, gently nestled the eggs on top of the mayo, and shook on some salt and black pepper (I've been kind of nuts for red pepper flakes the last few weeks, but didn't feel like it today).  Then I spooned on the sublime tomato salad Cap made, leftover from dinner last night.  (Tomatoes delivered from the farm yesterday, farm garlic, farm basil, olive oil.)  

These wraps are big and I've learned to be generous with the stuffing.  More tomato salad?  No problem.

I'm not fancy with my wrapping.  I roll it up and start eating.  As things fall out the end(s) I just eat them off my plate or stuff them back in with my fingers.

So good, so quick, so nice to look forward to every morning.