Soyrizo y Papas Breakfast Burritos (Vegetarian) served with steamed broccoli and a clump of grapes |
Recipe from Vegetarian Times
Husband-Tested in Alice’s Kitchen
Makes 4 servings
When you’re looking for a little spice in your life, make this delicious dish. Soyrizo is a spicy meat substitute made from soy protein. I love the flavor, the texture and also the fact that it’s not greasy. It’s also vegan, although this particular recipe is not because of the eggs. (It’s also gluten-free, nitrite-free, non-GMO with no preservatives.) Soyrizo can be used to make tacos, soups, chili or any spicy Mexican style dish.
3 teaspoons canola oil or olive oil
1 medium russet potato, diced
8 oz. soy chorizo (Soyrizo)
Cooking spray
4 large eggs
4 (8-inch) whole wheat tortillas, warmed (I used blue corn tortillas.)
2 scallions, thinly sliced
Heat 2 teaspoons oil in a skillet (I would recommend a non-stick skillet.) over medium-high heat. Arrange the diced potato in a single layer in the skillet. Cook for 7 minutes, or until golden, turning once. Move the potato to the side of the pan. Add the remaining 1 teaspoon oil to the opposite side of the pan. Then add then soy chorizo; cook for 1 minutes, crumbling with a spatula. Stir the potato and soy chorizo together; cook 2 minutes more, or until the potato is tender. Transfer to a bowl and cover to keep warm. Wipe out the skillet, spray with cooking spray, and heat over medium heat. Crack eggs in the pan, and cook 2 minutes or until the whites are set, turning once for over-easy. Lay the eggs in the centers of warmed tortillas. Divide the potato mixture among the tortillas and top with scallions. Serve them open-face or roll them up burrito style. Serve with sour cream and/or salsa, if desired.
Nutritional Information: (1 serving) 380 calories; 38 g carbohydrates; 208 mg cholesterol; 16 g fat (2 g sat. fat); 6 g fiber; 515 mg sodium; 4 g sugars
No comments:
Post a Comment