The Berkshires’ own Dorinda Medley joined the cast of “The Real Housewives of New York City” just after I moved away from there, so it was wild to see the streets of Great Barrington, Lenox and more featured on the show.

One of the best meals I ate repeatedly while I lived in the Berkshires was the breakfast burrito from Haven Café in Lenox. When I returned for my bachelorette trip last year, I picked a place to stay near Haven and ate breakfast there three times, ordering the burrito twice.

Our vegan, gluten-free take on these burritos for my ongoing Breakfast with Bravo series makes 2 “servings.”

Burrito Ingredients
2 burrito-sized gluten-free, vegan tortillas
4 tablespoons avocado tomatillo sauce
2 ounces spinach
2 slices vegan cheddar cheese
1 8-ounce package vegan scrambled eggs

Breakfast Potato Ingredients (optional)
2 tablespoons olive oil
2 potatoes, cubed
0.5 teaspoons black pepper
0.5 teaspoons salt

Instructions
Heat the tortillas on a warm skillet so they’re soft and easy to work with.

Place them on two large plates.

Spread the avocado tomatillo sauce (2 tablespoons for each tortilla) in the middle then top with a few leaves of spinach.

Put a slice of cheese on top of the sauce and spinach. The original version of this burrito uses white cheddar. I have not been able to find a vegan white cheddar, but I did find very light yellow cheddar slices at my local vegan butcher shop.

Cook up your vegan eggs in the tortilla skillet.

Dump the cooked eggs on top of the cheese slices.

Roll the tortillas into burritos. Use the bottom edge to scoop in the filling then curl up the sides like an envelope. Continue rolling until you run out of tortilla.

If you want breakfast potatoes, cube up your potatoes and throw them in a pan with the olive oil, salt and pepper. I recommend starting them before you make the burritos, as they’ll take longer to cook. You can also throw these in an air fryer at 390°F for 10 minutes while you’re making your burritos.

Once the burritos and potatoes are done, eat and enjoy with “RHONY!”

The Easy Route
If you want breakfast potatoes but don’t want to go to the effort of chopping, seasoning and frying, you could just microwave some premade breakfast potatoes.

You may also be able to find a frozen breakfast burrito to heat up, but it probably won’t have the avocado tomatillo sauce.

Have a restaurant near you that makes vegan, gluten-free breakfast burritos? Drop the details in the comments.

The Pairing
“The Real Housewives of New York City” was the first show I got into from Bravo‘s “Real Housewives” franchise.

I’ve watched every episode, from the early days of Bethenny Frankel and Jill Zarin, to the glory days of Sonja Morgan and Dorinda Medley, to the new cast they launched into the Housewives stratosphere this summer.

This year’s shake-up of the cast has drawn a lot of attention, with most of it seeming to be negative. As much as I miss keeping up with LuAnn de Lesseps, Ramona Singer and their crew, I think it was definitely time for a change.

I watched every episode of the new season with the new cast, and it’s honestly just a completely new take with this new group of ladies. They are compelling to watch in their own ways, and I’m looking forward to the reunion.

However, part of me still hopes they’ll come up with an excuse to visit Dorinda in the Berkshires so I can get a few more glimpses of my former home.

If you decide to make this breakfast burrito and/or watch “RHONY,” let us know! Tag us in your Instagram posts & stories, threads, tweets or TikTok videos: @veg_out_recipes