Breakfast taco, a la Hope All amounts are approximate, all ingredients are optional, except the egg and tortilla - it wouldn't be a taco without these two. This is just what I had this morning.
- Canola oil
- 1/4-1/3 cup frozen diced potato (the amount is up to you. We have Ore-Ida southern style hash browns on hand at all times, because they are easy, but if you have left over cooked potatoes, they work equally well)
- Diced onion - I used red onion this morning, because we had some left over in the fridge, but any kind would work
- Chopped kale - spinach, sorrel, or other greens also work. Again, we had kale in the fridge. Sometimes I add edamame instead. Just getting my veggies.
- 1 egg, beaten
- Tortilla
- Refried beans (if you don't like refried, you could use pinto beans, or black beans. In that case, you should add them with the other vegetables.)
- Tomato
- Pepper jack cheese, grated
- Heat the oil and fry the potatoes. After they are starting to brown, add the onion. Allow these to cook and soften. Add the kale and allow to wilt.
- While the vegetables are cooking, take some refried beans and warm in the microwave (careful, they don't take much). Spread on the tortilla.
- Pour the egg over the vegetable mix in the frying pan and cook like an omelet or scrambled eggs until done to your satisfaction.
- Spread the egg mix over the tortilla. Add tomato and cheese, and hot sauce or salsa if desired. Place the tortilla back in the pan, heat on low, to warm through.
- Fold or wrap, and eat.
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