Fluffy eggs, bright green broccoli speckled throughout and just enough cheese to add a light indulgence…Read More...
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…why not make my all time favorite marble cake, which is essentially a birthday cake rolled up into one gorgeous loaf of golden and decadent chocolate swirls…Read More...
To me sundays are not for relaxing at home or just sitting in front of the tv all day. Sundays are all about sunday brunch, and all the cafe’s and restaurants have caught onto that too. But sadly here in little Ilmenau brunch isn’t seen more than waffles and the typical baked goods. So sadly I have to cook up the delicious brunch menu’s available to all you lucky Lahori’s.
Here’s a recipe for an open breakfast burrito. I’m not a fan of baked beans, but they can be added on top.
It’s so simple. I made it in the oven because it’s so much easier. But the layer of tortilla takes a normal omelet to a whole new level, and a little bit of cheese never hurt anyone. This recipe is for 4 people, but if you’re willing to make individual ones you’ll need round pans the same size as the tortillas available.
Here’s what you need:
1/4 cup milk
1/2 tsp salt
1/2 tsp white pepper
1 cup shredded cheese
1 Tblspn butter
Preheat your oven to 200 C. Grease a 13×9 pyrex dish with the 1 T butter. Cut the tortillas into 1 inch thick strips and evenly line the bottom of the dish with them. In a medium bowl whisk the eggs for 2 minutes, then whisk in the milk and seasoning. Pour the egg mixture over the tortilla strips and sprinkle over the shredded cheese. Bake for about 20 minutes. It depends on your oven, but it should be done by then. But just keep it in the oven till the top starts turning golden brown.
A pizza cutter will make your life easier.