It’s Wednesday! I’m actually posting on a Wednesday!
And I’m cooking. Today is just all kinds of special.
So anyway, I was at the supermarket last night, looking for pre-made meals (as you do), when I thought, “There are probably a lot of things in that breakfast burrito that I don’t like. I could eat around them. Or I could make my own breakfast burrito. I’ve made scrambled eggs before. It can’t be that hard.”
And so it began.
Milling randomly through the supermarket, here are the things I ended up with:
- Tortillas. Because that’s kind of important.
- Cheese. I got the Mexican 4-cheese kind, because I wasn’t planning on adding a lot of spices, so I figured I could use the extra kick.
- Sliced baby bella mushrooms. Because come on, like I was going to slice those things myself.
- A red potato. After some hasty research on my phone, this seemed to be the right kind.
- Chives. To be completely honest with you here, I’m not 100% sure what chives are, or what they’re supposed to do. But I’ve heard/read them mentioned in restaurants before, and I’m pretty sure they have to do with omelet-type things (sometimes, at least), and I’m also pretty sure I like them. Also sour cream and chives, right? That’s a thing.
Other ingredients I turned out to have at home, which was probably for the best:
- Eggs. I already knew I had these, but it was still good that I was right.
- Rosemary olive oil
And here’s how my cooking procedure went:
Take picture for blog. (Ok, that may not be a mandatory cooking step.)
- Wash things, and then chop everything up. (See, I did end up slicing things!)
- Lightly oil the skillet (pan?), probably for no reason since it was already non-stick.
- Put some olive oil in the skillet/pan, and briefly cook the mushrooms in it. But forget about the potatoes until later, because who needs cooked potatoes?
- Throw two eggs in. Realize you don’t have a spatula.
- Improvise until you can find a spatula.
- Throw in the rest of the ingredients, except for the chives. The container says to save those for the end.
- Realize that you don’t have enough eggs. Add another egg. (I may have done that slightly earlier. I can’t remember.)
- Realize that the potatoes are going to be undercooked. And also that your egg-to-other-stuff ratio is still off. And also that you probably need a bigger pan.
- Debate fixing these things. Decide to just fix it next time. Add the chives as a sign that you’re committing to being done.
- Realize you didn’t add the cheese. Sprinkle that on the tortilla before adding the omelet-type mix.
All in all, this probably took me about 30-45 minutes. I wash my hands a lot when I cook, so that was part of it. And also, as you may be able to tell, I had no plan, so I just kind of pinwheeled my way through things. That having been said, the burrito wasn’t bad. A little bland, but I was going for something kind of basic, so it worked. The only real problem was that I ate it too fast, and the potatoes were (as noted) rather undercooked (hardly cooked at all, really), so I felt a little unwell right after eating it. But if it makes sense, it wasn’t an unclean, oily kind of unwell. It was a “you probably ate too fast and also undercooked your potatoes” kind of unwell.
I have 9 more tortillas, so I’m probably going to try this again, but I don’t know that I’ll document it. I suspect that all breakfast burritos look very similar, and the cooking process can’t be that different, either. Maybe more streamlined, and hopefully more competent, but not fundamentally different. Mishaps aside, though, I’m pretty pleased with how this turned out–it wasn’t bad for a first attempt. And I definitely learned some things (chives smell wonderful; also I probably need more spices; also, as I may have mentioned, I need to cook those potatoes better).
So anyway, this was my Wednesday morning. Hope yours is going well!