Local Summer Breakfast Burrito!

I opened the refrigerator this morning to make breakfast and decided to just take what I had leftover and make a burrito.  Many of the veggies came from our local Farmer's Market in Oxford, MS.

Summer Breakfast Burrito
1/4 cup local white onions
1/4 cup corn from the Farmer's Market
1/4 cup local tomatoes
1/2 cup spaghetti squash from my neighbor's garden
1 small clove of local garlic minced
1/4 cup local farmer's cheese
Dash of pepper
2 local eggs

I sauteed the vegetables & garlic until tender and most of the juice had evaporated.  Then I added the eggs and scrambled them together with the veggies.  At the end I sprinkled the cheese on top after I had turned the stove off.  Finally, I put it inside the whole grain tortillas.  It made enough for 2 servings.

I served it with local peaches and blueberries I got yesterday at Cherry Creek Orchards in Pontotoc, MS. They were a hit, and I was able to just use the leftovers of what I had in the refrigerator.  There are LOTS of great combinations you can use and stick in a tortilla.  Try your hand at finding your favorite combinations!