Tortilla escaped veggie burrito

In this healthy and unusual burrito, the tortilla has escaped and left its role to super-fresh lettuce leaves. Are you curious about this strange recipe? Well then, let’s take our Coratina Monocultivar Extra Virgin Olive Oil, which enhances the benefits of this complete food with its extraordinary healthy properties.

Coratina Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:2

Imperial Metric

4 large eggs
1 tablespoon + 1 teaspoon Vignoli Coratina Monocultivar Extra Virgin Olive Oil, divided
A pinch of table salt
Freshly ground black pepper to taste
1/2 cup whole fresh milk
2 large lettuce leaves
1/2 cup cream cheese
1 medium Heirloom tomato
Fresh basil sprigs to finish

4 large eggs
1 tablespoon + 1 teaspoon Vignoli Coratina Monocultivar Extra Virgin Olive Oil, divided
A pinch of table salt
Freshly ground black pepper to taste
100 milliliters whole fresh milk
2 large lettuce leaves
110 grams cream cheese
1 medium Heirloom tomato
Fresh basil sprigs to finish

Preparation

Imperial Metric

In a large bowl, beat the eggs with one tablespoon of Vignoli Coratina Monocultivar Extra Virgin Olive Oil, salt, black pepper, and milk. Beat until the mix is perfectly homogeneous.
Grease a medium pan with the remaining extra virgin olive oil, pour the egg mixture, then cook for 5 minutes at low heat. Close with the lid and cook for additional 5 minutes or until the frittata is firm. Let cool.
Arrange the lettuce leaves on the work surface in a single layer, slightly overlapping the edges to avoid leaving gaps. Gently crush the leaves with a meat mallet to flatten the midribs.
Spread the cream cheese over the lettuce leaves.
Place the frittata over the cream cheese.
Cut the tomato into thin slices and arrange them on the frittata.
Starting from the shorter side, wrap to form the “burrito”.
Use kitchen twine to set the burrito, cut in half, finish with the basil and serve.

In a large bowl, beat the eggs with one tablespoon of Vignoli Coratina Monocultivar Extra Virgin Olive Oil, salt, black pepper, and milk. Beat until the mix is perfectly homogeneous.
Grease a medium pan with the remaining extra virgin olive oil, pour the egg mixture, then cook for 5 minutes at low heat. Close with the lid and cook for additional 5 minutes or until the frittata is firm. Let cool.
Arrange the lettuce leaves on the work surface in a single layer, slightly overlapping the edges to avoid leaving gaps. Gently crush the leaves with a meat mallet to flatten the midribs.
Spread the cream cheese over the lettuce leaves.
Place the frittata over the cream cheese.
Cut the tomato into thin slices and arrange them on the frittata.
Starting from the shorter side, wrap to form the “burrito”.
Use kitchen twine to set the burrito, cut in half, finish with the basil and serve.

For this recipe you need

Coratina Monocultivar Extra Virgin Olive Oil

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