- approximately 3 cups cooked and seasoned Swiss chard*
- 2 cups milk
- 1 tablespoon flour
- 6-8 flour tortillas
- 1 teaspoon mustard powder
- 2-3 cups shredded cheese (like cheddar or Swiss), divided
- salsa; sour cream
- 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight.
The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings.
*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).