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June 2000 Issue
More Sandwiches in the AM
by Ronda L. Halpin
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This month brings the final installment of our visit to sandwiches in the AM. Our featured sandwich -- or should I say wrap? -- combines all that is wonderful about fresh ingredients. A simple farmer's omelet finds its home in a soft, chewy whole wheat tortilla and breakfast is made!

Now, as always, ingredients can be mixed and matched to make the AM wrap of your dreams. The one in the recipe below features peppers, onions, tomatoes and black olives. Serving this burrito with salsa and guacamole makes it a meal worth getting up for!

Now, if you're in a hurry, this burrito can get you going on its own. However, if you've got the time to pamper yourself, enjoy chilled tomato juice spiked with just a hint of Tabasco sauce, some simple red rice and a light fruit salad of mixed melons and pineapple with your south of the border breakfast. Before you know it, you'll be salsa-ing back to the kitchen for seconds!


Sunrise Burrito

  • Cooking spray
  • 1/4 c. diced red and green peppers
  • 1/4 c. chopped green onion
  • 1/4 tsp. crushed red pepper
  • 3 large eggs
  • 2 T. sliced black olives
  • 1/4 c. chopped tomato
  • 2 whole wheat flour tortillas
In a medium skillet, heat the cooking spray over medium heat. Add the pepper, onion and seasoning and sauté until softened, but not brown. Break all three of the eggs into the skillet and mix to scramble. When the eggs are set, add the olives and tomatoes.

To assemble, spoon half of the mixture into the center of a flour tortilla. Fold one half of the tortilla over the filling and tightly roll until a wrap is formed. Repeat with the other tortilla. If desired, serve the burritos with salsa and guacamole.

  • Yields: 2 servings
  • Preparation Time: 15 minutes

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