Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of chopped loroco leaves
- 1/4 cup of chopped onion
- 1/4 cup of chopped tomato
- 1/4 cup of chopped cilantro
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 6 flour tortillas
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk the eggs until well beaten. Add the chopped loroco leaves, onion, tomato, cilantro, salt, and black pepper. Mix well.
2. Heat the vegetable oil in a large non-stick skillet over medium heat.
3. Add the egg mixture to the skillet and cook, stirring occasionally, until the eggs are set and cooked through, about 5-7 minutes.
4. Warm the flour tortillas in the microwave or on a griddle.
5. Divide the egg mixture evenly among the tortillas.
6. Roll up the tortillas tightly, tucking in the ends to form a burrito.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
6 burritos
Nutritional information:
Calories per serving: 230
Total fat: 10g
Saturated fat: 2g
Cholesterol: 190mg
Sodium: 470mg
Total carbohydrates: 24g
Dietary fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Loroco leaves can be substituted with spinach or kale.
- Onion can be substituted with shallots or scallions.
- Tomato can be substituted with roasted red peppers or sun-dried tomatoes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked bacon or sausage to the egg mixture for a heartier breakfast burrito.
- Top the burritos with shredded cheese, sour cream, or salsa for extra flavor.
Tips and tricks:
- Be sure to whisk the eggs well to ensure they are light and fluffy.
- Use a non-stick skillet to prevent the eggs from sticking.
- Warm the tortillas before filling them to prevent them from tearing.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the burritos in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and guacamole.
Garnishes:
- Top the burritos with chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
- Serve the burritos with a side of fresh fruit or a green salad.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted potatoes
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Be sure to cook the eggs until they are fully set and cooked through to avoid foodborne illness.
Food history:
- Loroco is a vine that grows in Central America and is commonly used in Salvadoran cuisine.
Flavor profiles:
- The loroco adds a slightly nutty and floral flavor to the eggs, while the onion and tomato add sweetness and acidity.
Serving suggestions:
- Serve the burritos for breakfast or brunch.
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Region: El Salvador