Oliver's Breakfast Burritos

INGREDIENTS

2 onions finely diced

4-6- medium Yukon gold potatoes diced

8 eggs

½ teaspoon salt

¼ teaspoon red chili flakes

1 teaspoon olive oil

2 cups fresh baby spinach

1 cup grated fontina cheese or any good melting cheese

¼ cup fresh cilantro roughly chopped

4 large flour tortilla

METHOD

Put potatoes and 4 cups of water into a small saucepot. Bring to a boil over high heat, reduce heat to medium and simmer for about 5-7 minutes until potatoes are just cooked through but not breaking apart. Drain and set aside

In a large sauté pan over medium heat, add oil and onions. Sprinkle with salt and chili flakes. Sauté until onions are tender about 2-3 minutes. Toss in potatoes and sauté onions and potatoes until potatoes begin to turn golden brown, about 5 minutes. Add in Spinach and eggs, using spatula gently fold eggs and spinach into potatoes and just before eggs are fully cooked through add in cheese, fold once just to incorporate and remove from heat.

Warm tortillas one at a time in a large dry skillet over high heat. Transfer tortilla to a plate and spoon a generous amount of filling in the center.

Roll and serve with your favorite hot sauce 

Fried Egg over Sautéed Mushrooms and Blistered Heirloom Cherry Tomatoes

INGREDIENTS

8-12 eggs

2-3 cups heirloom cherry tomatoes

4-6 English muffins cut in half

olive oil

kosher salt

fresh chive for garnish

Sautéed Mushrooms

4 cups crimini or button mushrooms sliced about ¼ inch thick

1 tablespoon unsalted butter

2 teaspoons freshly chopped chives

½ teaspoon of kosher salt

Freshly ground black pepper 

METHOD

In a sauté pan over medium high heat, melt butter and add in mushrooms. Sprinkle with chopped chives, salt and pepper. Let mushrooms sauté until tender, about 5-7 minutes, stirring occasionally. Remove from heat and set aside. 

While mushrooms are sautéing, in another sauté pan, heat over high heat for a few minutes to allow pan to get really hot. Drizzle in about 1 tablespoon of olive oil and add in tomatoes. Make sure that the tomatoes are in a single layer across the pan and let sit for 3-4 minutes. Once you hear the skins begin to burst, toss pan and let tomatoes sit for another 2-3 minutes. Remove from heat, sprinkle with a pinch of salt and set aside.

In a non-stick skillet, over medium heat, drizzle about 1 teaspoon of olive oil and crack eggs carefully and slowly into pan. Sprinkle each yolk with a pinch of salt. Reduce heat to low, cover skillet with a lid and let eggs cook until whites have set. About 3 minutes

While the eggs are cooking, toast English muffins and arrange on plate, ladle a spoonful of sautéed mushrooms over muffins. When eggs are ready using a rubber spatula carefully place egg over mushroom and serve along side blistered tomatoes. Garnish with a few sprigs of fresh chive

Serves 4-6

Bacon, Asparagus and Fontina Frittata

INGREDIENTS

7 asparagus stalks trimmed

4 slices of bacon chopped in 1 inch cubes

½ small yellow onion diced

¾ cup grated fontina cheese

½ teaspoon of kosher salt

Freshly ground black pepper 

6 eggs whisked

METHOD

Preheat oven to 350 degrees F.

Bring 4 cups of water to a boil in a small sauce pot. Place asparagus in boiling water for 3 minutes until they turn bright green.  Remove and place in a cool ice bath. Drain and slice asparagus in half lengthwise.  Then chop asparagus into pieces about 2 inches long.

Heat a cast iron skillet on high heat and add bacon. Reduce heat to medium and let the bacon crisp up for a few minutes.  Then add in the onions and let them cook until transparent and the bacon has crisped up.

Whisk together your eggs, and salt and pepper.

Carefully stir in asparagus and gently arrange ingredients so that they are evenly distributed in the pan.

Pour in eggs and let sit for 2 minutes on low heat. Sprinkle with cheese and place in oven for 12-15 minutes until eggs have set.

Garnish with a leafy green and some chili oil (equal parts dried chili flakes and olive oil).

Serves 4-6