Steak & Egg Breakfast Burrito

It was Sunday morning and we were busy getting ready for family to come to town when my husband Anthony exclaimed, "I'm starving!"  Of course those words in my house send me straight to the kitchen to try to whip up something new and creative.  In this hearty breakfast, I used leftover Espresso Crusted Steak with some sauteed mushrooms, tomatoes, and spices to make a delicious Tex-Mex egg burrito.  They were so delicious that Anthony had two.  Enough said.

A hearty breakfast and a great way to use leftover steak or chicken!

Ingredients (makes 1):
2 large eggs, preferably omega-3 enriched
4oz leftover steak, sliced thin
1/2c sliced mushrooms
2 pearl tomatoes, quartered (or use 1/4c diced regular tomato)
2tsp fresh squeezed lime juice
1/4tsp cumin
1/4tsp garlic powder
Sea salt, to taste
1-2tbs extra virgin olive oil
Salsa for serving, optional

Directions:
1. In a small skillet heat a couple of teaspoons olive oil over medium high heat.  Add mushrooms, tomatoes and lime juice and cook until mushrooms are tender and the juice from the tomatoes is mostly evaporated.  Add your steak, sprinkle the entire thing with a little cumin, garlic, and salt and cook until steak is hot.  Set aside.
2. In a medium nonstick egg pan, heat 1tbs olive oil over medium heat.  Beat your eggs and pour them into the pan, swirling them to make sure they are very thin and evenly spread across the pan.  Cover with a lid, turn heat to medium low and cook a few minutes or until the top starts to firm up.  Uncover, carefully flip, and cook the other side a minute more.
3. Slide your egg burrito onto a plate.  Add steak and veggies to the center and roll it up.  Serve with salsa if desired.