Breakfast

Eats: Open Faced Egg Sandwich- Meatless Monday 004

Open Faced Egg Sandwich

This week I thought I'd share a breakfast option for Meatless Monday. I don't really share breakfast meals mostly because I don't really eat it but I thought I'd share this one.  

It's so simple that I don't really think I need to tell you what to do, but I'll tell you what I did. Toasted wheat bread, a slice of muenster cheese, fried egg, and spoonful of salsa and a side of watermelon. That's it. 

That's some variety for you for Meatless Monday. Ha! 

Amanda ❤

Eats: Chicken and Peppers Spanish Tortilla

Chicken and Peppers Spanish Tortilla

I'd never heard of a Spanish Tortilla before when I found out what it was, it really intrigued me and I wondered if I could make it, so I tried my hand at it. It essentially an omelette but when I thought about it, it made me wonder what the difference between this and a frittata was, so I did some research. The cooking method is the same by cooking it on both sides but what sets the Spanish Tortilla apart is that having thinly sliced potatos is a requisite. *BAM* Research done! This was my first time making it so excuse the fact that it kind of broke on me. Ha! 
You'll need: 
  • 6 potatos
  • 1/2 onion
  • 3 tbsp. olive oil
  • 8 eggs
  • 1 tsp. ground paprika
  • 3 diced chicken breast
  • 1 green bell pepper
  • 1 red bell pepper

1. Peel the potatos and slice them thinly 2. Seed and dice bell peppers 3. Peel and chop the onion 4. Saute potatos, onions and bell peppers for about 20 minutes. Season with salt and pepper. Drain well. 5. Saute diced chicken 6.Beat the eggs in a mixing bowl, adding the sauteed potatos, onion, bell peppers, and chicken. Combine thoroughly. 7. Pour the mixture into a hot skillet and fry over high heat 8. When cooked underneath, slide the tortilla onto a plate, add some more oil if needed. Return tortilla to the, cooked side up. 9. When well-browned on both sides, sprinkle tortilla with paprika 10. Serve

Amanda ❤

Chilaquiles

Chilaquiles
Chilaquiles are one of my favorite foods. Typically they're a breakfast food but chilaquiles are kind of like pancakes, in that they're a breakfast food that tastes even better if they're eaten for dinner. Oh, yes! They're also super simple to make but can be a little time consuming. 

You'll need: 

  • 8 corn tortillas
  • 1 can of El Pato tomato sauce
  • vegetable or canola oil
  • grated cheese
  • 3 eggs

Cut your tortillas into eighths and pan fry. I prefer doing them in small batches but that's up to you. Fry the tortillas until the edges start to turn golden on each side, drain excess oil and set aside until all your tortilla slices are fried. (BTdubs: This is how tortilla chips are made) Next, drain all excess oil and scramble the eggs. When the eggs are done, add the tortilla chips to the pan and pour the El Pato sauce on top. Mix the tortillas, eggs, and sauce together. Once done add the cheese on top. It's usually done pretty quickly after adding the sauce. You don't want the tortilla chips to be soggy when you're eating them so don't let them sit in the sauce for too long. Another way I make them is by adding chorizo while the eggs are cooking.  Serves 4. 

Enjoy! 

Amanda ❤