Thursday, August 10, 2006

My favorite breakfast

I came up with this breakfast over a year ago. I love it and I eat it regularly. I am the only one in my family who eats it, though. Sean and the kids all prefer cheese with their eggs (usually omelette style), and I wanted to avoid adding too many extra calories. This recipe has about 250 calories. If you need more calories, then you can add avocados. Its a fabulous addition!

In the time that I've been making this recipe, it has gone through its own little tomato metamorphosis. Originally, I ate it with RoTel style tomatoes (canned tomatoes and green chilis). When summer hit and I had tons of garden tomatoes, I made it with my freshfromthegarden tomatoes, and I would top it with a little sriracha sauce. After the summer tomatoes were gone, I found that I didn't like the RoTel on it as much as I thought, and I started using the canned petite diced tomatoes, which I actually like a lot. Instead of using the very spicy sriracha sauce, I started adding a light dusting of cayenne pepper, which added just the right amount of spice. So now when I make it, I use either garden tomatoes or canned petite diced tomatoes.

Should I delete that last paragraph? Does anyone really care? LOL! Without tomatoes, this recipe would be nothing. I have to eat it with the tomatoes, or I don't eat it at all.

Oh yeah, one more thing. When I try to cook this like an omelette, it doesn't really stay together well. The finished product turns out somewhere between an omlette and scrambled eggs.

Um, yet one more thing. Theoretically, freshly roasted red peppers would be best to use. If I could get red peppers cheaply, I would use them. Well, that, and if I weren't lazy too. But, I can get a jar of them at our local grocery store for $1. Cheap, and easy! So that's what I use.

Laurie's Breakfast Eggs

2 eggs
about 2 tablespoons minced onion
about 2 tablespoons chopped roasted red pepper
salt and pepper to taste
tomatoes, chopped
cayenne pepper

Heat a skillet. In a bowl, wisk the eggs. Add the onion, roasted red pepper, salt and pepper. Wisk briefly.

Lightly oil the hot skillet. Pour the eggs onto the hot skillet and cook for a minute or two. fold over like an omelette and then flip over. Cook until desired doneness.

Transfer to plate. Put tomatoes on the side and top with cayenne.


Val said...

What a great looking breakfast!! I do something similar to this... but I add everything after I make the omlette. And I always add cilantro and avacado.

I will have to try it your way. That looks SO good right now. (Anything with eggs this pregnancy, let me tell you, will melt my heart.)


Laurie said...

I never thought of eating avocado with eggs. I love avocados!

Val said...

Oh wow! Add avacado to an egg salad sandwich.. just drop peices of it in with your egg salad. It is heaven I tell you! The textures compliment each other very well. I always add avo to my eggs. The possibilities are endless.