You may recognize this avatar that represents my Grandmother Millie as one of the characters in my Idiom Cafe Series. Before blog fame made her a household name, Grandma Millie’s fridge was legendary. She was a child of the depression, deeply religious and was the first one to throw that “There are children in (insert impoverished country here) who would be very grateful for that last bite of spinach”. The fridge held dozens of tiny containers and baggies holding the likes of 3 string beans and 4 broccoli crowns and half of a chopped red bell pepper. I opened the door to mine the other day and had a flashback. It was time to channel my inner Millie and make use of the bits and pieces. In back to back weeks, I had assignments for omelets and then grainy, healthy lunches. I was left of all sorts of chopped and blanched veggies, an extra dozen eggs and some lavash bread. . It was time for a reclamation brunch.
Millie’s Brunch Burrito
2 tbs. milk
1 tbs butter or olive oil
1/4 C. blanched swiss chard, chopped fine
1/4 chopped red bell pepper
4 steamed broccoli crowns, chopped
4 cloves garlic, minced
1 small onion, chopped
1 tsp crushed red pepper
2 lavash breads
salt and pepper to taste
hot sauce if desired
Heat a medium skillet over medium heat and melt the butter (or olive oil) and add the onion and allow to soften, about 3 minutes. Add the remaining vegetables and saute for an additional 3-5 minutes. Add the garlic and saute for an additional minute.
Whip the eggs with the milk and add to the pan, swirling around to coat the bottom of the skillet around the vegetables. Let the eggs set and then lift up the sides of the omelet with a spatula and allow the egg to run underneath. When the omelet is fully set take a plate roughly the same size as the omelet and lay it flat over the eggs. Carefully flip the omelet out of the pan and onto the plate and return it to the pan on the undercooked side. Let it cook an additional minute and remove to a cutting board.
Lay the lavash bread on a flat surface wide side facing you, slice the omelet in strips, fill the middle of the flatbread with omelet strips, season with more salt and pepper to taste, hot sauce if you like, ketchup if you dare, fold right and left sides toward the middle, about 2 inches from each side, roll and tuck eggs as you fold bottom of the bread toward the center and finishing rolling until the seam is under the roll. Cut in 2, serve and eat. Enjoy.