It’s hard to beat the convenience of cereal in the morning, or for any meal. But what do you do when you’ve run out your beloved box ‘o carbs? I usually make eggs. Quick. Quasi healthy and I usually have a few in the fridge. It beats skipping breakfast or panic ordering at a donut […]
Read more "Up your breakfast game | eggs and bacon"
We’ve all done it. No shame. We’ve eaten leftover pizza for breakfast. While this dish takes a bit more work than foraging in your fridge, you’ll be rewarded with a sensational and fresh breakfast. Turn on your oven to 350 degrees. To start, I made my own hash browns after frying up some bacon. You could also […]
Read more "Best Breakfast Pizza | Recipe"
As part of the ongoing series, here’s another simple way to use tortillas. Eggs are one of my staples for quick and tasty meals, whether for breakfast, lunch or dinner. This amalgamation cleaned out a lot of ingredients lurking in my fridge: Spinach, cherry tomatoes, baby bella mushrooms, pecorino cheese. Pecorino has a strong salty […]
Read more "3 Egg Omelette | Tortilla Challenge"
Earlier this week I ran out of cereal and milk. The apocalypse was upon us. Yesterday I found some frozen waffles in the fridge and rounded it out with half my weight in green seedless grapes. Today, I did this.
Read more "Toad in the hole | Video"
The #TortillaChallenge rolls on! Today’s dish was a super quick omelette with pecorino, basil and kalamata olives. It’s faster than making a sandwich and has more protein, unless you eat steak sandwiches. If that’s the case, I’m on my way to your place. 31 tortillas remain.
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The temperature in Chicago this morning was in the single digits. This isn’t OK. After I returned from California a few months ago, I realized that living in Chicago is a choice. I’ve deemed it a bad choice. Nevertheless, cold weather is good for a few things: Selling clothes Killing off germs Exposing people’s true […]
Read more "Sins against Italy – Carbonara"
Some days you only have one slice of lunch meat left. And you know what they say. When life gives you an insufficient amount of meat for a sandwich, make an omelette. For some reason, that phrase never caught on as much as the one about lemons.
After a phenomenal concert last night at the Chicago Theater featuring Irvin Mayfield and the Preservation Jazz Hall Band, NOJO and some of my favorite Chicago players, I needed a bit of a lazy morning today. Whoever conceived of the 5-day work week should be found and [your violent act here]. I took today off anticipating a lethargic day ahead.
How to create this delicious omelette:
- 3 eggs
- 1 slice of ham, chopped small
- 2 strips of bacon, medium dice
- a few slices of yellow onion
- broccoli, small handful diced
- Salt & pepper
- Crushed red pepper, one shake
- Canola or vegetable oil
- 1 sprig thyme
I sauteed the bacon first. Then drained it on a paper towel. Cooked the onion and broccoli in the bacon fat for ~3 minutes. Put those in a bowl.
Put 1tsp oil in the pan and swirl it around. Beat 3 eggs with a fork. Dump the eggs into the hot pan and start pulling the rapidly cooking sides into the center. I’ll post a video of this at some point. The key is to not brown or burn the eggs, so you have to keep it moving. My pan was super hot so it was cooking hella quick, as they say in California. My intended omelette quickly morphed into a scrambled egg effort.
Dump in your veggies and cheese if you have it. Then either fold (omelette) or stir (scrambled) around. You can also eat this in a burrito. Just saying. Eggs take 3-4 minutes AT MOST to cook. Enjoy your second breakfast of the day.
Read more "Eggs are Eggs, Jeremy!"