Mexican flair/Breakfast Burrito/Egg and veggies wrapped in tortilla

Hens are stupid. After laying their eggs they don’t shut up, but cackle loudly to announce their great achievement to the entire world. Inevitably, the eggs end up in some hungry tummy. In those days, when I was on summer vacation in my grandma’s house and saw this first hand, I did not even pity them.

On that very ordinary morning, my cousin Su and I were sitting aimlessly, indulging in a worthless talk about girly matters . Suddenly a hen announced her accomplishment and was immediately followed by another.
We were distracted by all the commotion. My cousin asked me with a twinkle in her eyes, “Do you want an egg omelet?”
I nodded in approval.
So we ran to the chicken house and the two egg-owners took off at our approach. She grabbed one egg from an old basket, left in a corner, cushioned with straw for the egg laying purpose. She passed it to me and I held the warm brown egg, admiring the  delicately textured shell. I love the perfect packing in which nature packs an egg.

When we took both the eggs out, we went to the kitchen. She kindled the dying embers and started the fire in the wood burning stove. My grandmother’s stove has fire that never dies after she lights it in the morning. It goes to sleep when not in use and wakes up when needed, with the help of some fanning and blowing. One might think it was the fire directly handed over by Prometheus!

She cracked both the eggs into a bowl. She chopped some small onions, whisked the eggs which had a sunshine yellow and added a pinch of salt and pepper. Then she asked me to run to the backyard to grab a stalk of curry leaves. Tore the curry leaves and added to it and mixed everything vigorously. She heated a pan, added a generous amount of coconut oil and poured the mixture that hissed and sizzled. When it was flipped and almost cooked the whole universe smelled delicious.

As very young girls, we sat on the kitchen doorstep, facing the backyard and shared the most delicious omelet from an enameled plate. The coconut palm trees nodding their head in the breeze and the fruit trees in the farm beyond were silent spectators of our greedy act! My grandmother was far away in the garden collecting vegetables to make the lunch. All other members of the household were busy with their silly businesses. I can never forget that omelet shared with my cousin, who lives in Delhi now. I hope she remembers those days.

Breakfast Burrito is the Mexican way of wrapping up an omelet with some extra punch from red and green peppers. Who wouldn’t love a quick breakfast burrito on the go? Home made burritos have all the goodness and added satisfaction at a relaxed weekend breakfast table.

Ingredients

• 2 large eggs
• 4 wheat flour tortillas
• dash of salt and pepper
• 1/2 cup chopped onion, red and green pepper
• 2 tbsp grated Mozzarella cheese
• few sprigs of cilantro
• vegetable oil

1. Beat the egg lightly with salt.
2. Heat a little vegetable oil in a pan and pour the beaten egg into it.
3. Scrape the cooked egg from the bottom allowing the liquid to move in and cook.
4. When cooked, transfer it to a bowl.
5. Add oil to the same pan and saute the onions and peppers and sprinkle salt & pepper .
6. On a griddle heat a tortilla and flip to the other side.
7. Add the filling in the center and top it with cheese.
8. Remove it to a plate and roll it like a wrap.
9. Carefully place it back on the girdle and add some oil and cook till the cheese softens.
10. Serve it hot with salsa and chopped cilantro.

After rolling it (step 8), the burrito can be served. If you are risk taking and do not fear the heat of the stove, crisp up the tortilla by putting the wrap on the girdle again. The filling may tend to fall off…so it needs extra care!

No need to restrict it to the morning…it can be an all day breakfast. My daughter says it is the best after a tiring day at school. So…enjoy it.

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