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Lynds
Jun 23, 20203 min read

The Dairy Free Mediterranean Breakfast Burrito

This is salty and flavourful! This is an easy meal to make for a work day, but fun enough to serve as a weekend breakfast with friends!


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There is simply something about sun dried tomatoes and olives! They have such a rich and bold flavour and you can't help but let them take center stage in a dish. That's ok with me though, because when I have a craving for that Mediterranean taste... they bring the flavour! And I was craving this for breakfast!




I started with chopping some kalamata olives, sundried tomatoes, red peppers and mushrooms. Given this was breakfast and I need protein in my first meal of the day, I also cut up some smoked ham. I've also mentioned several times before my love for Emborg vegan "cheese" it melted perfectly in this dish as well!




I sauted these in a pan with some high heat oil to soften them up! Meanwhile I beat up 2 eggs with some minced garlic and dill, I used cashew milk to provide a bit of "fluff" instead of regular milk to make this dairy free and scrambled these up as well!





I used a large organic flour tortilla for this and layered the sauteed veggies, scrambled eggs and Emborg "cheese". I folded this up and placed it in my panini press to grill! You can eat this at this stage without the grilling, but honestly if you have one of these presses; it is well worth the wait and it holds the little burrito together better than just using your hands!



I actually don't know whether to call this toasted or grilled... it's frankly a bit of both! None the less through trial and error, I can tell you to allow this to cool a bit prior to cutting it. Given the nature of eggs and even vegetables natural ability to void themselves of their liquid while cooking... you want this to cool a bit so you don't end up with a big puddle on your plate. If you simply can't wait.... that's cool (sometimes I can't either) just plan for another serving plate than the surface you cut this in half on.




I wish I could type taste! But if you have had that strong sun dried tomato forward Mediterranean style food and you liked it... you will love this. I did not top with any garnish or sauce! I would imagine a sour cream could work if you can eat dairy or perhaps a cashew creme otherwise. It certainly wouldn't hurt, and would add to the presentation, but flavour wise it's not necessary! Stacked and cut well, this looks amazing as is! I hope you try it!




The recipe:


Beat 2 eggs with a splash of nut milk and sprinkle generously with dill and garlic.


Scramble these in a pan.


Cut up sun dried tomatoes, olives, red peppers and mushrooms and saute with high heat oil until cooked.


Fold all ingredients in a flour tortilla and sprinkle with vegan cheese alternative and place in the panini press to grill.



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