Phyllo Breakfast Burrito
A new brunch idea with these phyllo pastry burritos, filled with mushrooms, scrambled eggs and baby spinach. I serve it with a dip, which is made of sour cream, whole grain mustard and chives.
Phyllo Breakfast Burrito
Ingredients
- 1 ⅓ cup mushrooms 100g – peeled and sliced
- 1 garlic clove crushed
- 1 tsp soy sauce
- 2 eggs beaten
- 3 tbsp unsalted butter 45g – melted
- 2 tbsp olive oil for frying
- salt
- pepper
- 4 sheets phyllo 18×12 inches
- 4 tbsp Grana Padano or Parmesan 20g – grated
- 2 handfuls baby spinach
- 1/4 cup sour cream
- 1 tsp whole grain mustard
- 1/2 tsp chives chopped
Preheat the oven to 400°F.
Heat up a tbsp olive oil in a frying pan on medium heat. Fry the sliced mushrooms, when they have lost their water, add the garlic, cook for one more minute and pour in the soy sauce.
Set aside on a plate and re-use the same pan to cook the scrambled eggs.
Heat up a tbsp of olive oil, and pour the eggs in, stirring constantly with a spatula until it gets together. Don’t over cook it. Set aside.
On half of a phyllo sheet, brush some melted butter, fold the other part on top of it. Brush with melted butter, and cover with the second phyllo sheet. Brush with melted butter and sprinkle with grated Parmesan. Fold the other part of the phyllo pastry on top.
Place one handful of baby spinach, half the scrambled eggs and mushrooms. Make sure to leave some free space on the sides, about 2 inches.
Fold the sides…
…And roll the burrito. Brush with butter the top end part before rolling it.
Repeat the same process for the second burrito.
Brush the burritos with butter and bake for 20 minutes at 400°F.
In the meantime, prepare the dip by simply mixing together the sour cream, whole grain mustard, chives and salt to taste.
When the phyllo burrito is baked, cut in half with a serrated knife, and enjoy with some fresh baby spinash!
