My Vegetable Blog

Breakfast is typically one of the best parts of my weekends. My weekday breakfasts are usually nothing more than a granola bar, maybe some fruit or, on occasion, a bagel. So I like to take advantage of leisurely Saturdays and Sundays for more exciting breakfast fare.

Sometimes, a greasy diner breakfast is in order. Other times, I want something fresher and a little more fancy. And while I sometimes like to splurge on brunch, I'd usually rather make it myself. Especially when I can pick up fresh ingredients at the farmers market for next to nothing.

I wasn't sure what I'd do with the zucchini and basil I picked up at the market on Saturday, but I wanted it to be something a little different. This breakfast wrap was just the thing.

Here's the recipe:

• 1 zucchini, washed and peeled longways
• 1 cup of basil leaves
• 1 4-oz. package of goat cheese
• 2 small flour tortillas
• 2 eggs + 1 egg white, whisked together
• 1 tablespoon butter
• salt and pepper

Blanch zucchini strips in boiling, salted water for about 60 seconds. Set aside to drain. (OR, if you prefer, leave the strips raw.)

Meanwhile, combine basil leaves, goat cheese and salt and pepper in food processor.

Heat tortillas on stove until just warmed – don't char them – and set aside.

In a small pan, heat 1/2 butter. Add 1/2 egg mixture to make a thin omelette. Spread a spoonful of the goat cheese mixture onto 1 tortilla. Top with zucchini strips and the omelette. Roll up into a wrap and secure with a toothpick. Slice into 2 halves or smaller bite-size pieces. Repeat to make a 2nd wrap.

*Variation: The goat cheese mixture and zucchini strips work well in a quesadilla, if you have some leftover or want to leave out the eggs all together. Spread goat cheese on 2 tortillas, top one of them with some zucchini strips, put them together and heat in a small pan until crispy on both sides. Slice and top with roasted red pepper spread for an extra-special snack. Enjoy.