Cajun French: l’huile d’olive (l’ū-eel d’ō-leev) – olive oil
Finding a new green at the Red Stick Farmers Market was exciting for us. Mizuna is not a new green, just new to us. We are sure we have had this green in salad mixtures or other dishes, yet we had never purchased it. Now that we have it, what are we going to do with it? Breakfast was going to be a wrap and the mizuna greens sounded like a fit. Our simple wrap turned into one that was almost too large to fold.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 Tbl Olive oil
- 1 egg, beaten
- 1 med onion
- 1 sm tomato, chopped
- 4 fresh mushrooms, sliced
- 10-12 mizuna leaves, cut in quarters
- 2 veggie patties, sliced
- Aioli
- 2Tomato basil soft tortilla
Aioli:
- 2 Tbl Mayonnaise
- 1 clove garlic
- ¼ tsp lemon juice
- 2 dashes hot sauce
Press garlic through a garlic press.
Add garlic to mayonnaise, lemon juice and hot sauce.
Mix well, set aside.
Cook veggie burgers and slice. Set aside.
Heat olive oil to medium in cast iron skillet.
Sauté onion and half the mushrooms until tender.
Remove from skillet and set aside.
Scramble egg in skillet.
Warm tortillas on a griddle.
Build a wrap:
Per Wrap:
Spread aioli in center of tortilla.
Add half the onion mushroom mix.
Add 1 sliced veggie burger.
Add ½ raw mushrooms.
Add ½ tomato.
Add ½ mizuna greens.
Add ½ scrambled egg.
Wrap up and enjoy!
