Monday, March 19, 2012

Crispy Eggs

This is a quick and easy Sunday morning breakfast that I simplified from a Nigella Lawson recipe.  The neat thing is, you can fire it up or down according to your tastes.  At my house we think Taco Bell is spicy so if you like it mo’ hotter, mo’ better, help yourself.  Just pay attention to the label on your hot sauce or salsa, or simply add fresh chopped whatever burns your face off peppers.

This is a Stage 2/3 recipe but I’ll tag it for Stage 1 because you can just leave out the tortilla and it’s still a good breakfast.

Crispy Eggs

Ingredients per person:

2 eggs
1 tbsp chunky salsa  (I used Trader Jose’s salsa from Trader Joe’s)
1 medium whole wheat tortilla
cheddar cheese, shredded
1 tbsp olive oil or butter for cooking

Heat oil in the pan.  While it is heating, roll the tortilla(s) up into a tight cylinder, then use a knife or scissors to cut the cylinder into small pieces, starting at one end, letting the tortilla strips fall into the hot oil.  Stir tortilla and cook until crisp, a few minutes.  Remove from pan.

Scramble the eggs in a bowl and add to the pan (the eggs, not the bowl), cook until about halfway done and add the salsa, mix it all up.  When the eggs are almost done but still a little wet, add the crispy tortilla and mix it all together and cook until eggs are done.

Serve with cheddar cheese on top.  I also like to add avocado or sour cream to mine (if I make it too spicy) and serve with a side of refried beans. 

1 serving = 1 protein serving and 1/2 fat serving and 1 whole grain serving

Click here to print the Crispy Eggs recipe

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