Leavin all my lunch foods at the office is convenient Monday through Friday. Not so much on weekends.
Eggs have become my catch all ingredient when I don’t have other food to eat. Today’s lunch creation was a hybrid frittata/omelette.
Microwave a potato for 3-4 minutes. Heat butter in a small skillet. Crack and beat two eggs in a bowl or cup with salt and pepper. Smash the almost cooked potato and add it to the now sizzling butter in the skillet. Add salt and pepper. I dusted mine with some spice rub mix I use for marinating meat.
Add your beaten eggs. Jiggle the pan. Add cheese after a minute of cooking. With a spatula, fold the Omelle-ata onto itself. Once the eggs are set (3-5 minutes total), plate and eat.
It’s hard to beat the convenience of cereal in the morning, or for any meal. But what do you do when you’ve run out your beloved box ‘o carbs?
I usually make eggs. Quick. Quasi healthy and I usually have a few in the fridge.
It beats skipping breakfast or panic ordering at a donut shop.
Who ate two eggs and is ready for the weekend?
We’ve all done it. No shame. We’ve eaten leftover pizza for breakfast. While this dish takes a bit more work than foraging in your fridge, you’ll be rewarded with a sensational and fresh breakfast.
Turn on your oven to 350 degrees.
To start, I made my own hash browns after frying up some bacon. You could also use frozen hash browns to cut down the prep time. To make your own, shred 3 potatoes. I recently purchased a KitchenAid Mandoline. That helps speed up the job. I found it tough to use the mandoline with the potatoes. It worked great on softer veggies, but struggled against firm potatoes.
Once the hash browns were cooked–about 15 minutes–I removed them from the pan and added onions and green pepper. Saute those for a few minutes and remove to a bowl. Then I whipped 4 eggs with a touch of water.
Return the taters to the skillet and add the eggs.
Return the veggies and bacon. Add tomatoes. Sprinkle in your favorite cheese. I had sliced american that I put on top.
Put the skillet in the oven for 8-10 minutes. Slice it up and enjoy.
As part of the ongoing series, here’s another simple way to use tortillas. Eggs are one of my staples for quick and tasty meals, whether for breakfast, lunch or dinner.
This amalgamation cleaned out a lot of ingredients lurking in my fridge: Spinach, cherry tomatoes, baby bella mushrooms, pecorino cheese. Pecorino has a strong salty flavor, so go easy on the salt in the eggs/veggies. I sauteed the ingredients before cooking the eggs, cleaned out the skillet, re-oiled, then added in the beaten eggs. In place of toast, I warmed two tortillas and used them to grab up some omelette deliciousness.
Earlier this week I ran out of cereal and milk. The apocalypse was upon us. Yesterday I found some frozen waffles in the fridge and rounded it out with half my weight in green seedless grapes.
Today, I did this.