Veggie, Tomato, Onion Breakfast Burrito

Let's face, breakfast time is the best time to experiment!

I have all day to clean up the mess I made. Seriously, I enjoy breakfast, and I'm generally making these for one because everyone else is already out, or doesn't want to be my guinea pig.

I've been making a lot of wraps lately, cutting down on the bread and toast (although not so much on the bagels -- I like my fresh bagels!).

This was my latest experiment.

Ingredients: Last night's leftover veggies, 2 eggs, some grape tomatoes and a slice of red onion, cut up real good.

Prep: reheat the veggies in the microwave for about 20-30 seconds. There isn't much there. You can also take out some frozen vegetables and cost them according to the instructions. I wanted something a little chunky, not just peas, carrots and corn. (Not that there's anything wrong with those, but that's not what I was in the mood for.)

Scramble a couple of eggs. While they're cooking, cut up a few grape tomatoes and the slice of onion.

Put the veggies on the tortilla. Add the egg. Top with tomato and onion. Season it, if desired. (Salt and pepper to taste, as they say.)

And you'll see the following results:

No pictures of the wrap, because I'm still working on my perfect tortilla roll!

Making Zucchini on the Grill

We have a vegetable basket for the grill, so I tried grilling zucchini as a side dish.

Two things to keep in mind: first, zucchini shrinks when cooking. Just because there's a layer covering the entire bottom of the basket, it won't look like enough 20 minutes from now. Cut some more.

Second: keep an eye on things and don't trust what the knob on your burners say. The basket straddled the center and right burner, and both were between Medium and Low, closer to low. Everything looked good, so I ran inside a few minutes to work on salad. I was gone about 5 minutes when I came back and found the those slices over the center burner turning brown and smoking a little. Another reason to cook extra.

The stuff that didn't burn came out okay. I just wish I'd made more.
I also baked some plain Idaho potatoes. Next time, those will have to be spiced up a little.

On Top of Ol' Frankie! (All Covered with *Stuff*!)

There was a time, when I was a kid, when I had two choices when it came to topping a hot dog: ketchup or mustard. And you had to be careful where you were because some people were adamant (okay, I didn't know that word back then, but they "insisted -- a lot!") that mustard goes on franks and ketchup (or catsup back then) goes on burgers.

Now let's not get into which kind of mustard: yellow stuff, which looked icky the first time I saw it; Gulden's, the brown stuff in the jar; or Kozi-- Kazi-- Czoski-- the other spicy brown mustard that my father bought sometimes for his pastrami sandwiches. (You could wash the jar out when you were done and it was a drinking glass, with a handle.)

No, let's not get into that. There are only two things that are important now:
First, I know more people who prefer ketchup and wouldn't even consider mustard.
Second, I'm bored of just plain ketchup.

That means finding other toppings.

Disclaimer: I don't eat beans, so chili is right out. Don't even suggest it.

I like sauerkraut, when we have it. And if it's hot. Be careful not to stain your pots. (DO NOT cover it! I am NOT kidding.) And I'll skip the ketchup. Maybe try mustard.

Onions are good, if someone else made them.

So what else is there?

That's the beauty of eating three hot dogs in one sitting. You can try things out.

Frank #1 got a folded slice of American cheese in the bun, under the dog, and a quarter wedge of crunchy kosher dill on top. And ketchup.
My wife had a problem with the combo, as has her sister on a past occasion.
"Pickle on a hot dog?"

What do you think relish is?
"Big difference between relish and kosher dill pickles."

True. Relish is generally too sweet. My mother used to buy India Relish (IIRC) instead of Pickle Relish. And I avoid the overly bright green kind.

Can someone tell me if it was an old Popeye cartoon or maybe an Abbott and Costello bit, which included the phrase "with a pickle for a nickel and the mustard on top" when someone was buying a hot dog? Really, I am not the weird one here. (At least, not with regards to this.)

Frank #2 grossed my daughter out because I tried some salsa, which is good on everything else. She had a point. I won't be doing that again.

Frank #3 had one of the more filling options for toppings you can have: veggies. Now, I'm not talking strange stuff like Californians with their Pineapple-topped pizzas. There was some leftover broccoli-rabe, which my wife heated up. Okay, it was her idea, but it was a good one, so I copied it.

Other Vegetables to try:
Escarole
Swiss chard

I like them. They're leafy. Problem is, they aren't likely to be in the house any time soon unless I go get them with one specific purpose in mind. (Mwu-ha-ha!)

Any other suggestions? (Do you like how I'm assuming that someone is not only reading this blog, but reading this far, and still planning on responding?)