Salsa Omelette

I’ve made a couple new exciting discoveries lately.

1.  Happy Hour Oysters are seriously awesome.  Buck a shuck?  I think I will.

photo 2 (84)

2.  These chips from Trader Joe’s are amazing.  There’s flax seeds in them… so that means they’re healthy.  Yup!

photo 3 (69)

3.  A guilty pleasure:  The Carrie Diaries.  The prequel to Sex & the City.  I forgot how dramatic high school is, and I LOVE it.

showposter

4.  THIS list of 50 Nacho recipes.

Jerk_Pork_0015.tif

and 5.  I LOVE corn tortillas.  I don’t think I’ll ever buy any other type again!

6__Mission_Corn__4fffccf544dd6

While one might think that corn tortillas = tacos (and they may be right), corn tortillas to me = eggs.  It’s the perfect crispy, salty, warm vessel for eggs.  Goodbye english muffins … hello corn tortillas.

My new favorite thing to do is to saute up one or two corn tortillas (2 are only 80 calories! omg!) with some sea salt and stuff them with eggs.  Scrambled eggs, fried eggs, and now even a delicious omelette covered in salsa.

Salsa Omelette

Ingredients:

1 Tablespoon Butter

3 slices of Onion, chopped

1 Jalapeno, chopped

1 handful Fresh Spinach

1 handful Grape Tomatoes, sliced in half

2 Egg Whites & 1 Egg

1/4 cup Reduced Fat Cheddar Cheese

Red Pepper Flakes, Ground Pepper & Sea Salt

1-2 small Corn Tortillas

2 Tablespoons Salsa (I use Jack’s Special from Wegman’s… its the BEST)

Directions:

1.  Heat the butter in a medium sized skillet over medium heat.  Add the onion and jalapeno.  Stir and cook for a few minutes before adding the spinach.

2.  Meanwhile, scramble the egg whites, and egg into a separate bowl.  Add the water and scramble with a fork.

3.  Switch the heat on the pan to medium so you don’t burn the eggs.  Pour the egg mixture into the pan.  Let sit for about 4-5 minutes.  Make sure to tilt the pan so the uncooked egg covers the entire pan.

4.  With a spatula or silicone scraper, lift the sides of the egg up to make sure it’s not sticking. (If it is, forget the omelet and just scramble it up… it will taste just as good!)  When there isn’t much runny egg left on the top, add the cheese, then lift one side up and flip it on the other (creating a half moon shape).  Let cook for another 4-5 minutes or until it looks like there is no runny egg left.  You might want to put a lid on the pan… it will help with the cooking time.  Season w/ Salt, Pepper, and Red Pepper Flakes and remove from the pan.

5.  Add a few drops of olive oil to the hot pan and place a corn tortilla or two onto the pan.  Season with sea salt.  Flip after two minutes of cooking.  Add the salsa and tomatoes to the omelette and enjoy!

photo 1 (86)

Try one of my other favorite Omelettes!

The Ultimate Jewish Omelette

The Ultimate Jewish Omelette

Portobello Omelette

Portobello Omelette

Salami Omelette

Salami Omelette

The Ultimate Jewish Omelette

Check this recipe out on Foodie Friends Friday Linky Party!

If you didn’t believe me before when I told you how much I love eggs, do you believe me now? This is now my fourth Omelette post and tenth post about Eggs.  This is the best one yet. (Better than my Salami Omelette & the Portobello Omelette too!)

My family hosts the yearly “break-fast” (as in breaking the fast, not your morning meal) dinner after Yom Kippur, serving delicious bagels with your typical Jewish fix-ins… Lox, Whitefish Salad, Onions, Tomatoes, Cukes, etc.  This year we had tons of leftovers… YESSSSSSSSSSSSSSSSS!  Here’s where I went with it:

The Ultimate Jewish Omelette

A Recipe by:  It’s Good to be the Cook

Ingredients:

1 Tablespoon Butter

3 slices of Onion, chopped

2 slices of tomato, chopped

3 slices Lox, chopped

2 Egg Whites & 1 Egg

2 Tablespoons Fat Free Cream Cheese

Ground Pepper

Directions:

1.  Melt the butter in a medium-sized pan (or just use spray) over medium heat.  Add the onions and stir until they start to soften/brown.  Add the lox and stir in with the onion.  Cook for another 4 minutes or so until the lox cooks (it will turn a lighter pink).  

2.  Meanwhile, scramble the eggs together with a teaspoon of water.  Pour over the cooking onion and lox.  Continue to cook over medium heat until the top is no longer runny or almost solid.  It may help to put a lid on, it will help steam the egg and cook the top half.

3.  Add the chopped tomatoes and using two spoons, dollop 2 Tablespoons of Fat Free Cream cheese as evenly as possible.  Fold the omelette in half and let sit for another minute or two so the cheese will melt.  Serve with some pepper.

YUMMY YUMMY!  I obviously already looooooove Lox/Eggs/Onions, but Dave had never tried it before.  He was pretty skeptical but enjoyed it too :).  The cream cheese was awesome and it got super melty/creamy.  MMM.

Pre-Flip

I couldn’t resist some good Jewish Rye and of course Whitefish Salad.

The onions were almost caramelized and look how creamy the cheese is!

I had big eyes and wanted to use some other leftovers and ended up eating this with a piece of Rye and Pumpernickel Toast w/ some Whitefish Salad… and (random) sauteed spinach.  If you’ve never tried Lox in your eggs, please do!  It sounds strange but it works.  I promise.  OH, and don’t add extra salt!  Lox is really salty as it is.

Portobello Omelette

Eggs are my FAVORITE.

In case you couldn’t tell… check out this amazing Hash Brown recipe, or this protein-packed Poached Egg with Quinoa recipe, or even this fun Breakfast Baked Potato I cooked up back in March!

Dave always makes fun of me because in an ideal world, I would eat eggs every breakfast and every dinner.

While Dave was away last week, my Mom and I got into a package of Portobello Mushrooms.  This has been our tradition; when Dave isn’t around… we eat mushrooms.  It’s one of the only foods he won’t touch, and we love ’em!  I had bought a family-pack of Port’s at Wegmans to make Mushroom Burgers and we had one leftover.  What to do with it?  Make it with eggs!

Portobello Mushroom Burger recipe coming soon!! Here’s a little preview for you 🙂

This turned out to be my absolute best Omelette I’ve ever made.  It was a great combination of flavors and textures, and I’ve finally learned to be patient and not burn the crap out of the bottom.  It’s sooo worth the wait.

Portobello Omelette (with Onion, Broccoli, and Avocado)

a Recipe by:  It’s Good to be the Cook

Ingredients:

1 teaspoon Light Butter

1/2 Portobello Mushroom, washed, patted dry, and chopped

1/4 Onion, sliced thin

1 Egg

2 Egg Whites

1/2 cup Broccoli, chopped

1/2 Avocado, cubed

1/4 cup Shredded Reduced Fat Sharp Cheddar Cheese

Sea Salt, Black Pepper

Directions:

1.  Heat light butter in a medium-sized pan.  Add mushrooms and onion.  Saute over medium heat until the onions are translucent (I did it for about 4-5 minutes or so).

2.  Scramble the egg and 2 egg whites in a bowl.  Add a Tablespoon of water.  Using water instead of milk will keep the eggs nice and fluffy.  Pour the scrambled eggs over the mushrooms and onions.  Add the broccoli.

3.  Keep on medium heat and let cook until the bottom has solidified.  Add a sprinkle of salt and pepper.  You can also swirl the pan around to re-arrange the uncooked egg more evenly.  Put a lid on the pan.  

4.  After about 3 or 4 minutes, lift up the lid.  If the top layer is solidified, flip the egg if you can.  If not, don’t worry about it.  Add the cheese evenly and avocado piece by piece to evenly distribute.  Fold the omelette with a large, flat spatula and cover again for 2-3 minutes.  

5.  Enjoy!!

Here’s what the egg looked like right before I flipped it. Keeping the head on medium will prevent the eggs from burning. It takes longer but it’s worth it.

Added some shredded cheddar and avocado

Finished product… OMG! Amazing. Avocado in eggs = heaven.