Today is a holiday from work, which always screws with my brain. I’ve been a freelancer for ten years, holidays aren’t a thing we get. And yesterday was a debacle culminating in TWO low battery smoke detectors and only one replacement battery at 1am, so I’ve been off a bit today.

I mean, I don’t eat breakfast most of the time anyways, but I had my usual massage therapy at noon, was late for that, yelled at a lot of traffic, got cut off by a Lexus, was an absolute California driver about it and got back in front of him, and then stopped for groceries, finally realizing that it was 3pm and I hadn’t eaten since last night. I don’t usually get hangry, but I was hangry, especially when another Lexus was an asshole at the gas station.

Anyways, I shop at Central Market in Mill Creek most of the time, and today I discovered that the feta in their deli section is AMAZING. Like, sheep’s milk, fall-apart-when-you-pick-it-up, spread-it-on-bread-like-butter amazing. I’m making hummus this week, so I needed feta anyways. So, while I say egg and tomato burrito, those were just there because even I have a little more pride than wrapping a whole block of feta in a tortilla and calling it lunch (sometimes. There are days…)

I…didn’t get a picture. Plus, the kitchen was a mess. But this will be made again!

TECHNICALLY this makes one burrito, if you haven’t eaten for over 12 hours, but if you want to actually be able to wrap the tortillas up, it makes 2.

Tomato & Egg Burrito – Recipe

2 eggs

1 tblsp heavy cream (or milk)

Pinch flake salt

Pinch chili flakes

2 flour tortillas (whole or white)

1/4 cup sheep’s milk feta or other cheese of your choice

1/4 cup tomatoes, chopped finely

1 tblsp fresh mint

2 tblsp Garlic Sauce (If you’re in the Seattle area, you owe it to yourself to use this: https://www.garlicsauce.com/) OR 2 tblsp plain yogurt

Directions

Heat oven to 400. Toast tortillas in the oven for about five minutes, until warm and a bit crispy. Or you can stick them in a toaster oven, fry them, or even heat them in the microwave. This isn’t molecular gastronomy, and you’re hungry. Do whatever gets the food on your plate.

Mix chopped tomatoes, mint, and garlic sauce (or yogurt) together in a small bowl.

Whisk eggs, cream, salt, and chili flakes together and pour into a nonstick pan over medium-low heat. Scramble gently, until just cooked. Turn off burner and remove from heat.

Sprinkle half of the feta down the middle of each tortilla, leaving room at the end to fold it. Divide the eggs evenly onto the tortillas, and top with the tomato mixture.

Inhale.

Note: this is obviously a very versatile recipe. You can use cheddar instead of feta, add cucumber, use chickpeas instead of eggs, or add bacon or sausage.

Hi, I’m Jaym. I’m a sort of vegetarian, carb-loving, 5-year-old-palate-having, recipe-breaking food addict. I’m a creative writer, editor, game designer, and UX writer who works full time in the tech industry and nearly full time in the tabletop gaming industry, too. I consult on futurist things, edited some military strategy collections, and study community response to natural disasters. And, because I don’t like being bored, I train horses, practice a Russian martial art called Systema, and have a fountain pen habit that leaves my fingers constantly rainbow. And I cook to relax and get my head out of the really awful reality we live in.

I cook via whim and curiosity, and have had people asking me for recipes for years. My flavors are a mix of Indian, California Mexican, and Southern comfort food. My partner is a carnivore, and while I never learned to enjoy meat, I love cooking it, so while a lot of my recipes are vegetarian, sometimes they’ll include meat. We travel a lot for work, and are both super active people with a lot going on, so we try to eat sorta-kinda healthy and don’t talk about our Midnight Cookie habit.

My goals this year included “learn to decorate cakes,” “stop being a pansy about making your own pie dough,” “figure out why you can’t fucking make meringues anymore,” and “start blogging again,” so, well. This covers all those things. This will probably be a mix of recipes, pet antics, whatever hobby I’m currently obsessed with, stories and musings about growing up in California’s agricultural world, and thoughts about sustainability and the future. I’m kind of all over the place, I swear a lot, and I’m bad about schedules, but if you put up with me, I’ll try to be entertaining.