Saturday, September 11, 2010

Broccoli-Egg-Cheese Burritos

Now, do you believe me that we like to eat eggs for dinner?  Yup, here we go again.  Actually, to tell you the truth, this is so simple that it is barely a recipe.  I wasn't even going to blog it...but then my husband announced that it was his favorite meal all week!  Yes.  After I slaved around making homemade sausages and made pretty little make-ahead sandwich wedges...his favorite was the burrito!  And, I definitely want to save this recipe for myself, since it is cheap AND healthy AND super-fast.  These are tasty, but simple.  I served them with barbecue sauce for dipping, which was a great combo with all that gooey, melted cheese.  But you could have a lot of fun messing around with condiments here.  There would also be good dipped in marinara or pizza sauce, or salsa, or even pesto. 

And I won't blame you if you eat this burrito for breakfast! 

serves 4
adapted from Yum-O, by Rachael Ray


2 small crowns broccoli
Italian herb blend (I like McCormick's Perfect in a Pinch Herb Garlic blend)
4 tsp canola oil
8 eggs, or 4 egg white and 4 yolks, or all egg whites (I just used the whites)
pinch of milk
salt and pepper
1 cup reduced fat shredded cheddar cheese (or use a Mexican or Italian cheese blend)
4 large flour tortillas, preferably whole wheat.
barbecue sauce, marinara, pizza sauce, pesto, or salsa for dipping

1. Chop the broccoli fairly finely (about 1/4 to 1/2 inch has to fit in a burrito!).
2. Preheat the 4 tsp canola oil in a non-stick skillet over medium high heat.  Add the chopped broccoli and a pinch or two of an herb blend.  Saute about five to seven minutes, until the broccoli is cooked through.
3. Meanwhile, beat the eggs (or egg whites) and add a pinch of milk.  Season with salt and pepper. 
4. Once the broccoli is cooked, add the eggs to the pan and turn the heat down to medium-low.  Scramble the eggs with the broccoli.
5. Meanwhile, heat up each tortilla by placing it on a dry, non-stick griddle for a minute on each side.  The tortilla should bubble up a little.  On the second side, place 1/4 cup of the shredded cheese in the center and lightly spread out.  This coaxes the cheese into melting.
6. Once the eggs are scrambled, place 1/4 of the egg mixture on each tortilla.  Roll up, and serve with your choice of sauces for dipping. 

For more yummy Rachael Ray recipes, check out Saturdays with Rachael Ray over at Taste and Tell!


  1. Eggs make such a good, inexpensive dinner! These sound yummy. I love your cute story on your profile!

  2. you cant go wrong with broccoli and cheese.. that and having eggs for dinner. it makes a great meal any time of the day. this looks really good.

  3. I absolutely adore breakfast for dinner and breakfast burritos are so filling!

  4. I love breakfast burritos! I would eat them for breakfast, lunch and dinner! Thanks!

  5. Eggs are too delicious and easy not to have for dinner. Ryan and I also find that the most simple and unassuming meals are often are favorites. And I'm always going to be happy with some broccoli. It is my favorite veggie by far!

  6. I think what this comes down to is that guys just like burritos. My brother would have said the exact same thing.

    It does look seriously tasty though! I love having eggs for dinner.

  7. I absolutely love eggs for dinner and make scrambled eggs with broccoli and feta fairly regularly. Next time I'm going to try and make it into a burrito!

  8. Great recipe. Sounds simple and super tasty. I love the egg/burrito combos :) I'm going to have to try this!

  9. I love eggs any time of day! Great recipe and thanks for participating in Saturdays with RR!