6 eggs or 12 egg whites
6 corn tortillas
2 tablespoon olive oil
2 cup mexican salsa
1 cup mexican blend cheese
1 cup black beans
salt and pepper
shredded cilantro for garnish
Poach, fry or scramble eggs and top with salt and pepper. In skillet heat olive oil and cook briefly each tortilla. In a small pan warm salsa, beans and cheese stirring occasionally until cheese melts. Place tortilla in serving plate and pour salsa and place one egg on top. garnish with cilantro or salsa. Serve 6.
* You can also add refried beans to this recipe.
*Living in California for 10 years has given me a great inside into the mexican culture.
Before I give a recipe on this dish…. I have something to say. Yes, this is scrambled eggs, but… it does not have to be boring! I have a few herbs growing on my kitchen window ledge. Why not reach over and pull a couple of sprigs of thyme and rosemary and just rip the leaves from the stems and toss them into the eggs? Cut a piece of fruit, toast up a slice or two of bread, add a few sprigs of fresh parsley for garnish! I always keep fresh parsley in the fridge, you can add it to any meal and if your plate looks scrumptious, most likely your food is too! Take your scrambled eggs from boring to scrumptious in a matter of minutes. My son just took his plate to the sink and said “Thanks for breakfast mom. It was really great”. When your family knows you put an extra second of thought into their food for their enjoyment, they are so much more appreciative! Bring your plate to life!
I like to remove a couple of the yolks, just to keep it healthy. I have been doing this so long, I don’t think my family even knows! Yes, you will use more eggs, but, it will be healthier! You can keep all the yolks if you think you will miss the extra yolks (you won’t) but change the quantity of eggs to two eggs per serving.
Ingredients for two servings of my scrambled eggs
5 egg whites
3 egg yolks
pinch of kosher salt
dash of pepper
Mix all ingredients in a small bowl.
Add into a non stick pan and cook over med heat, stirring as it cooks so that is does not look like a frittata.
Serve with toast, a couple of pieces of cut up fruit and garnish with fresh parsley.
8 big carrots
1/4 cup orange peel
1 cup plain yogurt
salt and pepper
Boil scrapped carrots in salt water until tender but not soft. Slice carrots. Place carrots in a serving bowl. Mix the rest of ingredients and serve. Serve 8
8 big potatoes
8 tablespoon butter
8 tablespoon lite sour cream
8 teaspoon chives
salt and pepper
Slit potatoes in almost half. Place a tablespoon of butter inside each potato. Sprinkle with salt and pepper and wrap in foil paper. BBQ until tender using a thin knife to check doneness. Serve with sour cream and chives on the side. Serves 8
2 egg whites
2 slices apple wood bacon cut into pieces
1 big white onion cut into small pieces
2 minced garlic cloves
1 cup fresh parmesan cheese
1/4 cup low fat milk
1 10oz package frozen spinach defrosted and drained
1/2 cup bread crumbs
1/2 teaspoon nutmeg
salt and pepper to taste
In a pan over medium high heat oil and sauté onions, garlic until browned. I a big bowl mix all ingredients but bread crumbs, mix until well blended. Preheat oven 350 degrees. In a greased pirex pour the bread crumbs evently on botton and mix on top. Bake cover for 30 minutes. Uncover and continue to bake until done. Bring to rooom temperature and serve.
*Dijon mustard is great on the side.