Sunday, August 29, 2010

Two Egg Taco | Recipe

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Today's post is a quick recipe for a very small meal for when you're on the go but need to have something healthy in a hurry.

Two Egg Taco

5-10 minutes, serves one.

2 eggs
1 corn tortilla
1 small tomato, cubed (or a few cherry tomatoes)
A few leaves of baby spinach or fresh basil

Scramble the eggs in a small frying pan with the tomato and spinach over a medium heat.  If you are using a non-stick pan, you do not need any oil or butter to scramble eggs.  The juice from the tomato may make the eggs slightly runnier, so feel free to cook them a little longer than usual.  The spinach leaves will shrivel as they heat up.  If you are worried about cholesterol, omit one or both of the egg yolks.

Awesome Tip if the Day:  Some people like to beat the eggs in a separate container first.  I see no need.  I dump the eggs straight in to the pan and break the yolks with my spatula.  I then mix the eggs during the cooking process of folding and turning.  I find this gives a nice texture and flavor variant.  Plus, it's less work and dirty dishes.  Just make sure you get the yolks distributed evenly.

Remove the pan from the fire and turn down the heat to low.  Place your corn tortilla over the fire for about 20 seconds, then flip.  I do this with my hands by grabbing just the edge.  If you can't do this, it's a good indication that the fire is on too high.  If you're still worried about burning yourself, feel free to use tongs.  The tortilla is ready when it is hot and slightly crispy but not burnt.  Remove from heat.  Scoop the egg mix onto the tortilla and fold it in half.  Eat hot.

If you like your vegetables fresh, scramble the eggs alone and add them uncooked to the finished product.

Substitutes.  Mushrooms, onions, and bell peppers are also great in this meal.  Make sure you saute your onions for a minute before adding the eggs if you choose to use them.

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