Wednesday, August 5, 2015

Breakfast Taco with Sweet Pea Ricotta

My delicious breakfast sandwich was inspired by recipes in Eating Well and Clean Eating magazines.  Like all my breakfasts, this one is a great example of the My Plate plan, with whole grains, vegetables, dairy and high quality protein.  

Tomatillo Breakfast Taco

(Serves 1)

Saute garlic and scallion in olive oil for a few minutes.
1 garlic clove, minced
1 tablespoon scallion
1 teaspoon olive oil

Add tomatillo, pepper and tomato.  Saute 2 minutes.
1 tomatillo, husk removed and diced
2 tablespoons banana pepper, diced
4 cherry tomatoes, halved

Pour eggs into pan over vegetables.  Season.  Cook, folding, until egg is set.
2 eggs, beaten
Mrs. Dash
Fresh ground pepper

Sprinkle tortillas with taco seasoning.  Brown tortillas in grill pan.
2 corn tortillas
Taco seasoning, homemade

Serve eggs over warmed tortillas.  Garnish with fresh herbs.
Oregano sprig
Cilantro sprig

Ricotta Pea Spread

(Serves 4)

Mix all ingredients in a food processor.
1 garlic clove, minced
1/2 cup peas
1/2 cup ricotta cheese, part-skim
1/2 teaspoon lemon zest
1 tablespoon lemon juice
Fresh ground pepper

Now to enjoy the West Virginia sunshine!


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