Some nights you just don’t feel like cooking. You need something fast and healthy STAT. So my solution? A little breakfast for dinner. For this dish I used what was in my fridge for veggies (zucchini and orange peppers) but you can always use what you have – broccoli, peppers, sprouts, kale, etc. And for those that just can’t live without meat – you can always add a small amount of steak, bacon, or sausage.
Veggies – zucchini and peppers
Salt and pepper
optional: cilantro, fresh salsa, or hot sauce
* While egg whites are always an option, I prefer to have the whole egg. The yolk not only has vitamin K, but as long as you’re not having more than 7 yolks a week, the cholesterol is actually of the good variety.
Step 1: Heat up your grill top, or comal and let it get nice and hot. While this heats up, crack your eggs into a small dish and scramble them up with a fork. Then cut your veggies and put aside.
Step 2: Heat up a small non-stick pan (medium heat) and add a little olive oil or butter. Throw in the veggies and let them cook for a couple of minutes.
Step 3: Throw your tortillas on the comal and let them heat up on both sides. *If you like them a little crunchy, let them curl a little before you flip them.
Step 4: Add your scrambled eggs to the pan with the veggies and gently fold them into the mix. Keep folding the mixture until the eggs are as cooked as you’d like.
Step 5: Take your tortillas and put them on a plate. Add the egg scramble and season. For a finishing touch add a little feta cheese.