Whole wheat tortillas stuffed with scrambled eggs, bell pepper, tomato, beans, and cheese – hearty breakfast, lunch, or dinner!
During the hottest part of summer, I have a tendency to lose my appetite for heavier meals. I did make some Chicken & Dumplings last week (recipe coming soon) as a cozy dinner was sounding good with all the rain. However, as the heat and humidity have continued to descend upon our Florida dwelling, I’ve lost my desire for anything resembling soups and stews. Instead I’m craving lighter foods like sandwiches, smoothies, and copious amounts of fruits and vegetables.
Thus this post about the Veggie & Scrambled Egg Pockets that we had for dinner last night.
You should have seen me at the grocery store yesterday. My cart was mostly full of produce, with a few other items thrown into the mix. The cashiers probably dread it when I come walking up to the checkout line, as it takes longer to ring up my groceries due to all the fruits and vegetables. “Here comes that lady with all the produce again. Hey, all you people behind her? Might as well line up somewhere else. Can we open another lane over here?”
The pattern of rain continues (I think we night be stuck in a time loop) as last night we caught the very edges of a tropical system out in the Gulf (Potential Tropical Cyclone Three, if you care to know). I did put up a warning somewhere on this website that I’m a weather nerd, right? There is some speculation that the Atlantic hurricane season is going to be particularly bad this year. People, I’m gonna build a boat, buy a pallet of flashlights, and cut down every large tree that is anywhere near the vicinity of my house.
Well, after I eat one of these veggie pockets, that is.
You see that incredibly delicious-looking homemade tortilla? Yep, I’ll be sharing that recipe soon too. (So good.) Casey said they are the best tortillas I’ve made yet. 🙂
So I took the best-tortillas-I’ve-made-yet and crammed them full of scrambled eggs, bell peppers, beans, tomato, and some cheese. We received a bag of garden-fresh tomatoes the other day and I simply had to think of some way to use them (as in, immediately).
I kept things simple for this meal by cooking the veggies and eggs together in one skillet, but I couldn’t resist getting a baking sheet out and toasting the pockets slightly in the oven to get the edges a little crispy. If you don’t want to have to wash the baking sheet, just throw some parchment paper on it and then maybe you can get away without washing it (did I say that out loud?).
That one wonky piece of bell pepper is seriously bothering me. I didn’t even notice it until after I had loaded the pictures onto my computer, and by that point dinner had already been consumed and the leftovers jammed into containers for today’s lunch.
Veggie & Scrambled Egg Pockets
- 1 1/2 to 2 Tablespoons olive oil
- 2 bell peppers, chopped (I used one red and one green)
- 1 16 oz. can low sodium kidney beans, rinsed and drained
- 7 eggs, beaten
- 1 medium tomato, chopped (about 1/2 cup)
- 1 Tablespoon dried chives
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese OR Mexican cheese blend
- 6 whole wheat tortillas
In a large skillet over medium heat, saute the peppers and beans in 1 1/2 Tablespoons olive oil until peppers are tender. Add eggs, tomato, chives, salt, and pepper, and cook until eggs are scrambled, gently stirring to ensure eggs cook evenly. (Add a little more oil if necessary.)
Meanwhile, preheat oven to 350 degrees Fahrenheit. Lightly grease or line large baking sheet with parchment paper.
Place 1/6th of the filling on half of each tortilla, and sprinkle with 1/6th of the cheese. Fold other half of tortilla over filling. Bake in preheated oven for 10 minutes or just until edges of pockets are a little crispy.
~K in the Kitchen