My best friend, Heather, has Celiac disease. Since she found out a few years ago she’s stuck to a simple rotation of tried and true gluten free recipes, but now she’s ready to branch out. And she’s asked me to help.
As a result, I’ve decided to create a monthly gluten free cooking challenge. One of my goals for the blog this year is to help Heather learn how to become more creative in the kitchen, experimenting with ingredients that are naturally gluten free and adapting recipes which normally feature gluten. Each month I will try to create as many successful gluten free recipes as I can, using either a specific ingredient or a particular type of food or cuisine that isn’t generally gluten free. The most successful will be posted on a weekly basis for the entire month of the challenge. At Heather’s request, the first month’s challenge will be:
Breakfast burritos are great because you can use many different ingredient combinations and can be made ahead to reheat quickly when you’re on the go. To kick off the challenge, I’m going to start with a very basic burrito using eggs, cheese and sautéed veggies.
The Basic Veggie Breakfast Burrito
By Emily of (Mainly) Gluten Free in NYC
1/2 shallot (or 1/4 of a small regular onion), minced
4 small mushrooms, cleaned and thinly chopped
1/4 cup chopped zucchini
1/4 plum tomato, diced
1/4 cup American cheese, shredded or broken into small pieces
2 eggs, slightly beaten
2 soft shell white corn tortillas (I like Mission’s brand, but you can use any you wish)
1. Heat a medium skillet over a low flame and coat with about a tablespoon of light butter. (Balade is my favorite) Add the shallots and mushrooms and sauté evenly. Remove from pan and set aside.
2. Quickly sauté the zucchini until brown. This shouldn’t take more than a minute. If necessary, add a small amount of butter. When these are done, remove from pan, set aside, and add the tomatoes to soften. Make sure not to overcook or stir them in the pan too much, as you don’t want the tomatoes to fall apart. Set aside in a small bowl near the other vegetables.
3. In a separate pan, heat each side of the corn tortilla shell. The idea here is to soften and warm the tortilla, especially if it has been sitting in the fridge. Make sure not to burn either side. When the tortilla is ready, it will be pliable but won’t fall apart in your hands. Turn off the heat and gently place on a plate. Sprinkle some cheese in the center of the tortilla.
4. Lastly, scramble the egg gently in the medium skillet, with a tablespoon of light butter. When fully cooked but not yet brown, remove from pan and add carefully to the center of the tortilla. Fill with the cooked vegetables and top with remaining cheese.
5. Rolling the burrito: Cover the vegetable filling of the burrito by raising the bottom half the tortilla to meet its center. Fold over each side flap, cover with the remaining top of the tortilla and turn over onto the plate. Enjoy!