Golden Door Breakfast Burrito With Roasted Salsa Mexicana

Ingredients

Note: The tomatillo (aka husk tomato) is a small green fruit, similar to a tomato, with a paperlike husk. A traditional ingredient in Mexican cooking, it makes a delicious salsa.

Salsa
2 tomatoes, quartered
1/2 red onion, coarsely chopped
2 tomatillos, papery skin removed and halved
1 jalapeño chile pepper, halved lengthwise and seeded
1 clove garlic, peeled and halved
1/2 teaspoon olive oil
Salt and ground black pepper to taste
Juice of 1/2 lime
1 tablespoon chopped fresh cilantro

Burrito
2 teaspoons olive oil, divided
2 tablespoons finely diced red onion
1/2 cup sliced white or cremini mushrooms
2 tablespoons seeded, finely diced Anaheim chile peppers
2 tablespoons seeded, finely diced tomatoes
1 cup trimmed, thinly sliced spinach leaves
Salt to taste
6 eggs
6 egg whites
1/4 cup crumbled feta cheese
6 8-inch whole-wheat tortillas
Fresh, chopped cilantro

Directions

To prepare the salsa, preheat oven to 400 F. In a small bowl, combine tomatoes, onion, tomatillos, jalapeño and garlic. Add olive oil, salt and black pepper; toss to coat. Place mixture on baking sheet and roast 15 minutes, until softened and lightly browned. Transfer to a blender and process to a coarse consistency. Place mixture in a bowl and stir in lime juice and cilantro. (Can be kept in the refrigerator, covered, for up to 5 days, and frozen for up to 3 months.)

To make the burrito, brush a large skillet with 1 teaspoon of the olive oil and set pan over medium-high heat. Add onion and cook 2-3 minutes, until softened, stirring frequently. Add mushrooms and peppers and cook until mushroom liquid is almost evaporated. Add tomatoes and spinach and cook 2-3 minutes, until spinach begins to wilt, stirring frequently. Season with salt. Set mixture aside in a bowl.

In a medium bowl, whisk together eggs and egg whites until blended.

Brush the same skillet with remaining olive oil and set pan over medium heat. Add beaten eggs and cook 1-11/2 minutes, until eggs are scrambled but still wet, stirring constantly. Stir in cooked vegetable mixture. Sprinkle feta cheese over top and season with salt, if desired. Transfer mixture to a bowl and set aside.

Preheat the same skillet over medium heat. Place tortillas in skillet and cook 20 seconds per side, until hot. Put tortillas on a flat surface and spoon 1/2 cup of cooked egg mixture onto center of each tortilla. Drizzle 2 tablespoons salsa over each serving and roll tortillas into 11/2-inch cylinders. Serve immediately, or cover with a clean kitchen towel and place on a baking pan in a 200 F oven for up to 20 minutes. (You can refrigerate the egg mixture for up to 3 days; freezing is not recommended.)

To serve, slice each rolled tortilla in half diagonally and garnish with dollops of salsa and chopped cilantro.