THE BLOG
06/08/2009 05:12 am ET | Updated Nov 17, 2011

Tamra Davis Cooking Show: Breakfast Burrito

One Sunday morning our friends Christy Turlington and Ed Burns came over for breakfast. I wanted to cook a delicious meal for the adults but also wanted the kids to eat with us and have a nice family brunch all together. I have this concept that I call "Combo Meals." The idea is that I start with the kids meal and then add a few more ingredients and it becomes the adult meal. This way I'm not making two entirely separate dishes. I'm just simply adding on to what I'm already making.

I have a bunch of these "Combo Meals" in my cookbook, Make Me Something Good To Eat and I have a few shows that demonstrate it on my website (Pesto Shrek, Kauai Family Dinner). This show is called "Breakfast Burrito" and I go even one step further and add an art project into my meal planning. I am really against this whole concept of "kids food" where we have pre-packaged food that is marketed for kids. It has moved us so far away from the simple concept of a home cooked meal. I find if you can make something easy (for us busy moms that don't want to spend all day in the kitchen) that tastes delicious (because we love food!) it makes everyone happy and healthy.

Recipes

Scrambled Eggs

1-2 eggs per person (I use 1 egg for my kids)
butter or olive oil
salt and pepper

Mix eggs together in a bowl or if you are making a bunch of eggs, use a blender. Add 1 tablespoon of water per egg. Add a pinch of salt and pepper and mix well.
Heat 1 tablespoon of olive oil or butter in a frying pan. Add the eggs and keep stirring them in the pan as they cook. Season with additional salt and pepper to taste. My kids like their eggs with catsup. I like mine with salsa.

Breakfast Burrito

(for 4)

8 eggs
1/2 an onion chopped
1 bell pepper chopped
1 tomato chopped
2 tablespoons olive oil or butter
4 ounces of goat cheese (or shredded cheddar cheese)
4 tortillas
a handful of salad greens
1 avocado sliced
hot sauce (pico pico is good)
pumpkin seeds
fresh salsa (store bought or make my Mango Salsa)
salt, pepper and red pepper flakes

Mix the eggs together in a bowl or if you like them fluffy, use a blender. Add 1/8 a cup of water, a large pinch of salt and pepper.

Saute onions and a bit of red pepper flakes in a frying pan with 2 tablespoons of olive oil or butter. When the onions have softened add the bell pepper and fry till slightly golden. Add the egg mixture and then the tomatoes.

Keep stirring the eggs in the pan till they are cooked. Set aside.

Heat a tortilla on an opened flame for about 10 seconds on each side to soften.
Place a smear (2 ounces) of goat cheese on the bottom 1/3 of the tortilla. (you can use some shredded cheddar cheese instead of goat cheese if you like). Add the sliced avocado and then 1/4 of the scrambled eggs. Add a handful of greens. You can use salad greens, pea shoots, arugula...Sprinkle with a bit of hot sauce to taste. Wrap it up and top with pumpkin seeds. Serve with a fresh salsa.

Mango Salsa

1 can of mango slices or 1 chopped fresh mango*
½ a sliced onion
1-2 chili peppers
1 clove of garlic
¼ cup of cilantro
1 tablespoon of olive oil
2 teaspoons powdered vegetable stock

Sauté your onion in a frying pan with a little bit of oil. Put the onion in a blender with the mango slices from the can or fresh mango. Add the peppers, garlic, cilantro, olive oil, and stock. Blend. Add a little water if you need to thin the salsa. Add salt or add more chilies to taste.

*this can also be made with pineapple and it's an amazing Pineapple Salsa.

Roasted Potatoes

(for 4-6)

3 cups of 1/2 inch chopped potatoes (yukon gold, russet, sweet potatoes, red potatoes, blue potatoes...anything you have)
2 cloves of garlic chopped
1 tablespoon of rosemary
olive oil
salt and pepper

Preheat oven to 375. In a bowl combine chopped potatoes with 3 - 4 tablespoons of olive oil. Stir to combine. Add a 1/2 teaspoon of salt and the rosemary. Stir in the garlic.

Lay the potatoes in a large lightly oiled baking dish as flat as possible. Place in the oven for about 30 - 45 minutes or until the potatoes are soft and slightly golden. I usually stir the dish after about 15 minutes to make sure the potatoes are not sticking to the bottom of the dish and that they cook evenly. Season with more salt and pepper if you like.

I also served my apple cake for this brunch and it was amazing! The apple cake show is on my website www.TamraDavisCookingShow.com.

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