This recipe was featured in the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce-Third Edition”, by the Madison Area Community Supported Agriculture Coalition, Jones Books, Madison, WI, 2004. It was shared by Lisa Kivirist and John Ivanko, of Inn Serendipity, outside of Monroe, WI. This is an excellent make-ahead recipe.
Approximately 3 cups cooked and seasoned Swiss chard*
6-8 flour Tortillas
2-3 cups shredded Cheese (like cheddar or Swiss), divided
4 Eggs, beaten
2 cups Milk
1 Tablespoon Flour
1 teaspoon Mustard powder
*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season with salt, pepper, and fresh herbs (dill is delicious). A combination of spinach and zucchini works great, too.
1. Grease a 9 x 13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile with 3 Tablespoons cheese.
2. Roll up tortillas and place seam side down in prepared pan.
3. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight.
4. The next day, let burritos come to room temperature. Heat oven to 350 degrees.
5. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese on top and cover for last 5 minutes of baking.
6. Serve with salsa and sour cream.
This recipe can be adapted to use a variety of seasonal vegetables. Try adding some chopped tomatoes for added flavor and color. And for those of you who like it hot, sprinkle in a little diced jalapeno.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...