breakfast burritos

The first time I made breakfast burritos the way I like them — that is, the eggs softly scrambled and never dry, busy with vegetables, and nothing terrifying like hot, wet lettuce inside, second only to eating them in front seat of your car in an Austin parking lot on a chilly morning, a Topo Chico in the cup holder (i.e. maybe not exactly the way I like them, but real life requires compromises, or so you adults keep telling me) — I felt woundingly betrayed. It seemed like every cooking website on the internet made them seem so simple, but there I was with separate skillet-fuls of bacon and greens and mixed vegetables and eggs, and then more bowls than I could count for assembly. We were going to have them for an “easy” breakfast-for-dinner that night; dinner was spectacularly late and everyone was hangry and ate my 90 minutes of prep in less than 5, further insult to injury. Never again, I vowed, never.

mostly what you'll need

Fortunately I vowed this on Instagram Stories, which means that my DMs were quickly filled up halfway with “Me too!Why does everyone lie about how easy they are?” and the other half with suggestions of ways to make them more efficiently and intelligently.

diced potatoesi have strong opinions about how peppers should be choppedinto the ovenroasted vegetables

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