After a long week, I decided I would share with you my favorite Los Angeles-inspired breakfast dish. The breakfast burrito, prepared in a single pan.
Mise en place: 1 6-8oz Sirloin steak
5 small corn or flour tortillas
1 green bell pepper, quartered and sliced
1 red bell pepper, quartered and sliced
1 white or yellow onion, quartered and sliced
6 large white eggs
1/2 cup shredded cheese
1/4 cup milk
1Tb vegetable oil
Spices: salt, pepper
garlic powder, chili powder
1) Heat skillet to medium high heat. Add vegetable oil. Once oil is hot, add peppers and onion. Cook for 4-5 minutes, mixing often to prevent burning. Add all spices; less is better.
2) Once crisp and translucent, remove from heat and place in serving dish.
3) Place pan back on to burner. Add sirloin. Season with salt, pepper, garlic powder, chili powder, cayenne pepper.
4) Cook evenly on both sides until entire outside is seared. Roughly 2 minutes on each side.
5) Once seared, remove from heat immediately and cut on cutting board into bite-size portions. Continue cooking until pink is barely noticeable, mixing often. Roughly 3 minutes.
6) Remove from heat and place in serving dish.
7) Place pan back on burner. Reduce to medium heat.
8) Crack eggs into mixing bowl. Add milk. Whisk until mixture is homogeneous.
9) Add mixture to pan. Add pepper. Do not mix until edges have begun to cook through.
10) Using a plastic spatula, mix. At this point, mix until eggs are cooked to your liking. (I cook them for roughly 4 minutes total)
11) Remove from heat and place in serving dish.
12) Heat tortillas between 2 plates in microwave, 30 seconds.
Assemble vegetable mix, steak morsels, and eggs onto warm tortilla. Add cheese, fold and enjoy.
(Serves 1-3 people)
I hope you like your burritos! My father and I never had these back in Chicago.