Breakfast herb wrap

OK.  All you cilantro haters out there, you can avert your eyes!  Well, I guess you can read on if you sub in parsley for the "devil's weed" but the taste won't be the same (something you all are quite glad of, I bet, lol)

 I know; I don't understand either!  How can people not like cilantro??  It's a fresh, zingy taste that will enliven the dullest dish, from beans to eggs! 

Cilantro.  It's even a beautiful word! 

I'd seen it listed in recipes but never thought about it because it wasn't on any of my spice bottles at home so I was kinda "meh."..............until one evening at the India Cafe, on Washington St. in Iowa City, IA.   I'd gotten the mulligatawny soup and it took me a few spoonfuls to figure out that that fantastic taste was coming from the bits of green floating around in the soup.  Hoping against hope that it wasn't some exotic Himalayan herb that was gonna cost an arm and a leg, I asked what it was, and the waiter uttered the magic word:  cilantro..  YES!!!  I'd seen that in the grocery store! 

Turns out that cilantro was also one of the main components of the spicy green chutney that they brought to dip pakoras in, although I didn't know it was in there; the spiciness pretty much overwhelmed (in a good way!) most of the lime, cilantro and mint that made up the rest of the chutney.  In fact, I liked the green chutney so much, I used to bring in one of those tiny Tupperware containers people use for single servings of  salad dressing and I'd dump in some of the chutney to take home!   But I don't have to do that anymore, since the local grocery chain sells it in 7.5 oz jars.  Yay!

Fun fact:  the spice coriander is actually the seed of the plant that cilantro comes from.  I like to think it's the economy of God (or Mother Nature, if you go that way) to give us plants that have multiple uses:  turnips and beets (you can eat the greens!), cilantro/coriander, shade and food from fruit and nut trees. 

So anyway, today is one of my "on the fly" recipes.  It's a very simple wrap/burrito style sandwich with only 4 main ingredients, 5 if you count the dried dill :)

1 burrito size (10") whole wheat tortilla ($0.45)
1 Tbs butter
1 jumbo egg ($0.30) (or two smallish ones)
1/4 tsp salt
a few grinds of pepper
1/2 tsp dried dill
1 Tbs minced cilantro leaves,
1-2 Tbs restaurante style salsa

Scramble the egg in a small bowl, adding the salt, pepper and dill to the egg.  Melt the butter in a skillet.  When the butter is melted, swirl it around the bottom of the pan and pour in the egg.  Swirl the egg around till the bottom of the pan is covered with a thin layer of egg and turn the heat to medium low and sprinkle the cilantro evenly over the egg.  When the egg looks fairly dry on top (but still a tiny bit "wet") turn off the heat and carefully lift the egg with a rubber/silicone spatula to loosen and slide it onto the tortilla.  Spoon the salsa horizontally across the middle.   Fold in the sides about an inch and a half or so, and then roll up from the bottom, and there you have it, a yummy herb-y breakfast burrito for about a dollar.

Enjoy!