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.
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.
The #TortillaChallenge rolls on!
Today’s dish was a super quick omelette with pecorino, basil and kalamata olives. It’s faster than making a sandwich and has more protein, unless you eat steak sandwiches. If that’s the case, I’m on my way to your place.
31 tortillas remain.