I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.
- 1/2 cup egg whites, from 4 large eggs or liquid whites
- 2 pearl onions, chopped
- 1 tbsp. jalapeño peppers, sliced or diced
- 1 tbsp. goat cheese
- 3-4 cherry or plum tomatoes, sliced
- 1/2 avocado, chopped
- 1/2 tbsp. cilantro, more or less to taste
- 1/8 tsp. Mexican chili powder
- 1/8 tsp. garlic powder
- Salt and pepper, to taste
- 2 tbsp. extra virgin olive oil
- Heat 1 tbsp. oil in a small skillet over medium heat.
- Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
- Remove from skillet & set aside.
- Wipe down pan and add remaining oil back to skillet.
- Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
- Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
- Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
- Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
- Garnish with cilantro and serve with additional avocado slices and salsa, if desired.
Yesterday, I found myself craving Mexican food… maybe because I felt it only right to do my part in celebrating Cinco de Mayo. Breakfast was easy – I made a Mexican quesadilla, but couldn’t decide on something quick and easy for dinner. I love enchiladas, but wanted something simpler. I then thought about tacos, which were appealing, however, desired a dish with a crunch, so a tostada seemed to fit the bill. I was having a very lazy Sunday at home, and wanted to continue on that same path, thus made this as easy as possible by using canned refried beans and store-bought tostada shells. My normal method would be to make these from scratch, but honestly, I just wasn’t in the mood to go the extra mile last night. It was all about easy, breezy and tasty… and thankfully, that it was! As I made this just for me, I didn’t do much measuring, but will try to give you some idea as to how much you’ll need for two servings.
- 2 tostada shells
- 1 can (15 oz.) refried beans
- 1/8 head iceberg lettuce, seasoned with salt & vinegar
- 1/2 tomato, chopped
- Guacamole (or 1/2 chopped avocado)
- 2 oz. Mexican four cheese blend (or you favorite kind)
- 4 tbsp. salsa
- A small handful of cilantro, chopped
- Heat refried beans in a frying pan on medium low until warm.
- Chop lettuce into thin slices and add a little salt (about 1/8 tsp.) and vinegar (about 1/4 tsp.).
- Place tostada shells in oven at 350°F on baking sheet or oven rack, and heat for 3-4 minutes, until you can smell the aroma of them. Be careful not to burn.
- To assemble, place tostadas on a plate, spread the warm/hot refried beans on top, sprinkle a little cheese on top of the beans, then the seasoned lettuce, some chopped tomatoes, guacamole, salsa, a skosh more cheese (if desired), and topped off with a sprinkling of chopped cilantro.
Obviously, you can add additional toppings, like chopped onion, sliced jalapeños, sour cream, etc. and tailor this to your liking. I ate this like a slice of pizza, just a little bit more carefully.
When I lived in Atlanta, I used to frequent a restaurant called La Fonda, that served a lick-the-bowl-clean queso dip which honestly, is one of the main reasons I would go there. I’ve yet to find a restaurant here in LA that comes remotely close, so I decided to try to duplicate it at home. Since it’s been about ten years since I’ve had that incredible dip, it’s hard for me to compare, but I can tell you this one is truly yummy!
- 8 oz. White American cheese, cubed or broken into pieces (can be found behind the deli counter at most grocery stores)
- 2 tbsp. diced green chiles
- 1 pickled jalapeño, chopped
- 1 tbsp. pickled jalapeño juice
- 1/3 cup milk
- 1/4 cup cold water
- Pinch of ground cumin, optional
- Toss all ingredients into a microwave-safe bowl and microwave on high for 4 minutes, stirring every minute. This will start out watery, but will form into a nice, runny dip. Be careful… the bowl will get hot.
- Serve immediately with chips.
Note: Microwave ovens vary, so this may take less or more than four minutes – mine took a little over three.
Tip: The dip will thicken as it cools, so if you want to maintain the thinner consistency, keep it warm in a small crock pot on low.
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