Chilaquiles & Mimosas!

This was a really impromptu post-work breakfast that was amazing as usual! After work mimosas are the best, and they really make for an excellent daytime sleep. This is a low-fat version of chilaquiles and therefore super diet-friendly! I'll include the brands of items I used, or you can substitute if you want a more fatty version. Delicioso and guilt-free!

Chilaquiles & Mimosas via The Flick of My Wrist:

For One (ME!)

Mimosa:

Barefoot Brut Champage & OJ (The less OJ the better!)

Chilaquiles:

1 egg + 1/4 cup egg whites, scrambled together (EggBeaters brand)

1/4 cup low-fat grated sharp cheddar cheese (I used the Lucerne brand from Safeway)

1/4 cup Jimmy Dean low fat turkey sausage crumbles

2 La Tortilla Factory Fiber & Flax Corn Tortillas, cut into strips

Salsa to top (I used La Victoria Cilantro Medium)

Fry tortilla strips in a frying pan with Pam until crispy. Add sausage crumbles until warmed through. Pour scrambled eggs over tortilla/sausage mix and let set omelet-style. Top with grated cheese once the omelet portion is no longer runny. Top with salsa after chilaquiles are plated.



Apple & Cheddar Quiche

After realizing that I didn't bring my pie pans with me to San Jose, I tried to save the life of this quiche in a 9 inch round pan. Not a success in the vanity department. The flavor of the quiche was all there but the phyllo just did not hold up to the density of the quiche contents. Next time I would probably make this with a regular pie crust. I did use an applewood smoked bacon and an aged sharp cheddar. Those both worked nicely with the other flavors. Don't eat this hot right out of the oven. It's much better luke warm after it has been sitting for awhile.

Apple & Cheddar Quiche via Closet Cooking:

http://www.closetcooking.com/2010/12/apple-and-cheddar-quiche.html

Broccoli, Pancetta Omelet & Buttermilk Chive Biscuits

Simple & savory... and my most perfect omelet folding to date! Apparently the mistake I've been making with all my previous omelet-folding attempts was just a lack of patience! This is also a great way to sneak some veggies into your breakfast or brunch. Don't be stingy with the butter in your omelet pan, otherwise you're going to have problems with sticking once you're trying to fold.

Broccoli, Pancetta Omelet via The flick of my wrist:
(Serves 2)

1 1/2 cups of roasted broccoli
2 tbsp. butter
6 slices of diced pancetta
4 eggs, scrambled
1/2 cup grated cheese

Saute pancetta in medium frying pan until crispy. Add butter and broccoli and saute until desired consistency. (I like crunchy.) Make sure your pan is still plenty greased before pouring scrambled eggs over broccoli and pancetta. Pour eggs over broccoli and pancetta and let them cook ALL the way through! Do NOT mess with them with your spatula! (This was always my mistake before.) They will cook all the way through, you just have to be patient! When the eggs are almost cooked through, add the grated cheese to melt on top of the eggs. Carefully fold the omelet in half from one edge to the other. Cut half circle omelet in half & serve!

Buttermilk Chive Biscuits via Smitten Kitchen:

http://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Veggie Fried Rice

This little dish of heaven was actually just an attempt to not waste any food in my fridge. I had a bunch of leftover veggies that needed to be eaten along with some steamed rice from thai takeout the night before. Voila, fried rice! You could really use any veggies you like. I had carrots, celery, green onions, shallots, garlic, & cilantro on hand... so that's what I used! This turned out delicious & it was very satisfying to not waste any fridge items. Add a little Sriracha sauce for some extra spice. Try it out!

Veggie Fried Rice via The Flick of my Wrist:

1 1/2 cups cooked, steamed white rice

1 tbsp. chopped garlic

1 tbsp. chopped shallots

1 tbsp. olive oil

soy sauce to taste (1-2 tbsp.)

3/4 cup shredded carrots

2 celery stalks, chopped

4 scallions, chopped

2 eggs, scrambled

cilantro, chopped for garnish

Sriracha (optional, for some kick!)

Saute the garlic and shallots in olive oil just until fragrant in a medium sized frying pan. About 2 minutes. Add all other veggies and cook until tender, a few minutes. Add rice & soy sauce to taste. Let rice & soy sauce caramelize on the bottom of the pan a bit to make the rice nice and crunchy. Scoot the rice to one side of the frying pan to make a little room to cook your scrambled eggs. Scramble eggs by themselves, and then mix into rice once they are cooked to desired doneness. Serve immediately and garnish with cilantro & Sriracha if you like spicy. Makes 2 main dish servings.

Ratatouille Scramble

So I had to find a creative way to use up my leftover ratatouille veggies. Waste not, want not! ...and I want a lot, so I figure I better not waste! I had several leftover veggies after I stacked up my ratatouille. I marinated all these leftover veggies in a little lemon juice, olive oil, salt, pepper, rosemary, & thyme overnight in the fridge. Sauteed them up in the morning with a little scramble and good to go! This was extremely flavorful. A great morning pick me up with a little side of OJ.

Ratatouille Scramble via the flick of my wrist:

 Large handful of your marinated leftover ratatouille veggies (Zucchini, red bell pepper, yellow squash, & eggplant marinated in lemon juice, olive juice, dash of salt & pepper, and pinch of rosemary & thyme)

1 scrambled egg

dash of buttermilk

pinch of delicious creamy cheese

cilantro sprigs

Scramble egg and buttermilk, set aside. Saute veggies in small, greased frying pan until desired doneness. Pour egg mixture over veggies. Just before egg mixture is cooked through, sprinkle with desired amount of cheese and fold scramble in half to cover and melt cheese. Plate scramble and top with cilantro!