"Breakfast gives us fuel for the rest of the day. It's our gas that gets us going," said Norma Taylor, Christian County Extension Service program assistant, Friday afternoon at the first Fresh Flavors interactive nutrition and cooking class at the Hopkinsville-Christian County Public Library.

The extension office has partnered again with the library to make summer meals easier with the Fresh Flavors series.

Led by Taylor, the four Friday sessions will focus on recipes for an entire day, including breakfast, lunch, snacks and dinner. Recipes are supplied by the University of Kentucky Cooperative Extension Service.

Joining Taylor at Friday's class was Talaisia Wilkins, Jess Dalziel and her 5-year-old son Tyler, and Anne H. Paxton.

"Breakfast should be our main meal of the day," Taylor told the group Friday. "It helps with our brain power. It helps us focus better. It helps us overall to eat our breakfast to get us going."

Taylor said breakfast is not limited to a traditional menu, like toast, cereal, pancakes or waffles.

"We can eat anything we want for breakfast, she said. "It doesn't have to be breakfast food. It can be leftover pizza from the night before."

Friday's class made breakfast burritos using eggs, cheese, salsa, hot sauce, tortillas and frozen potatoes with onions and peppers.

"This is a really easy recipe," Taylor said. "It doesn't have a lot of ingredients. I like simple recipes because a lot of people don't have a lot of time."

In a large skillet, participants added cooking spray over medium-high heat.

Then, they added frozen potatoes to the skillet to cook, stirring occasionally, for about 8 to 10 minutes until the potatoes were golden brown.

Taylor and Paxton added eggs to a bowl and lightly beat them. Participants could add salt, pepper and hot sauce, as desired.

The eggs were poured over the potatoes to cook in the skillet.

"You can also add more vegetables in it if you like," Taylor said. "Like mushrooms, green peppers, red peppers; I love all that."

Dalziel and her son shared stirring duties for about three minutes until their eggs were fluffy and just set.

"We want our eggs cooked well," Taylor said. "We don't want other foods to touch raw eggs because you can get foodborne illness from it. If your eggs are not cooked very well, it can be very serious."

After removing the eggs from the skillet, Wilkins wiped out the bottom of the pan before spraying it lightly with more cooking spray. She then added two whole-grain tortillas to the skillet to warm for about 30 seconds.

Using the warmed tortillas, Wilkins and Dalziel built their burritos by putting the egg and potato mixture on the tortilla and then added toppings.

Taylor provided shredded cheddar cheese and salsa, but suggested sour cream and other toppings may add to the flavor.

Each folded in the sides of the tortilla and rolled up to eat.

"It was something different, something fresh that we offer. It was great," Wilkins said about the food and the class. "I do make breakfast burritos at home. Today, I learned to be very cautious with eggs."

Dalziel said it was nice to find a local activity she can do for herself.

"It was fun to have an adult class at the library. I love cooking and love picking up new techniques," she said. "I actually loved using the skillet. I've never used a deep skillet like that. I've never cooked my potatoes and eggs together. I always do them separate, so that was kind of neat to learn."

Fresh Flavors is a part of the library's summer reading program. This year's theme is "The Universe of Stories."

The remainder of the cooking and nutrition classes are scheduled for 2 p.m. Friday and June 21 and 28 at the library, 1101 Bethel St., downtown Hopkinsville.

The next class will be making a lunch entree of turkey sliders at 2 p.m. Friday in the library conference room on the second floor.

"Then, fruit salsa and vegetable salsa we're making for our snack," Taylor said. "Our last class we're making stir-fry with steak and vegetables (for dinner)."

Elysa Park, outreach librarian, said there are still openings for the final three cooking classes, but slots fill up quickly.

The cooking classes are designed for older youth and adults, Park said. Classes are limited to eight participants. The classes are free, but registration is required due to limited supplies.

Although the event is posted on social media, marking "Going" on Facebook is not a valid registration for the event. Interested individuals must reserve a spot at the library front desk for one or more remaining classes in the series, Park said.

"I'm signed up for all the cooking classes. I'll be here for all of them," Wilkins said. "There are many different sources to teach you how to cook. We have books and we have television shows, but there's nothing like face-to-face interaction with somebody teaching you."

BREAKFAST BURRITOS

Nonstick spray or oil

1 cup frozen potatoes with peppers and onions

6 eggs

Salt, pepper and hot sauce, to your liking

4 (10-inch) whole-wheat tortillas

½ cup shredded cheddar cheese (2 ounces)

In a large skillet, heat nonstick spray or oil over medium-high heat. Add frozen potatoes to skillet and cook, stirring occasionally. Cook until potatoes are golden brown and crisp, 8 to 10 minutes. Lightly beat eggs in a bowl. Sprinkle with salt and pepper and a couple dashes of hot sauce, if you like. Pour eggs over potatoes and cook, stirring until eggs are fluffy and just set, about 3 minutes. Remove from skillet and keep warm. Wipe out skillet and return to heat. Warm tortillas one at a time in skillet or cover with wet paper towel and microwave for 30 seconds. Build burrito by putting egg and potato mixture on tortilla. Top with cheese. Fold in sides of tortilla and roll up.

Makes 4 servings. Serving size: 1 burrito.

Reach Michele Vowell at 270-887-3242 or mvowell@kentuckynewera.com.

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