Thing Sixteen: a very tasty breakfast
Aug. 11th, 2012 10:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980Most weekend mornings, my breakfast involves an omelet made with Eggbeaters, and stuffed with lots of veggies. This morning was no exception, but the whole breakfast was particularly good. I owe this fact mostly to the container of chipotle in adobo that's sitting in my fridge.
I bought a can of chipotle peppers in adobo sauce a few nights ago, to include in some tacos. Up until now, I'd always just used ground chipotles when cooking at home. That's certainly very good, but the adobo sauce, with its savory, vinegar-y flavor, really adds something to it. I just went ahead and blended up the whole can into a paste. Apparently, it can last for a very long time in the fridge, which is great--it's so flavorful that you don't really need a whole lot in an average dish to give it a real kick. I've been using it up in little bits here and there since I made the tacos. I mixed a bit in with some fat-free Greek yogurt and olive oil to make a creamy chipotle salad dressing. I dabbed some on a breakfast sandwich. Today, I put it into my omelet.
Filling an omelet with veggies not only ensures that I'm getting a really well-balanced meal, it helps fill me up, too. I tend to use whatever I have on hand in the fridge and/or freezer. Today, it was onions, zucchini, red pepper, arugula, and some garden tomatoes. I sauteed them all up with a light misting of olive oil. I seasoned them with salt, pepper, garlic, cumin, and a dab of the chipotle paste. I also threw in a handful of fresh cilantro. Guys, let me tell you something: the combination of chipotle in adobo with fresh cilantro CANNOT be beaten. The intense smokiness and heat of the chipotle, the vinegar of the adobo, and the fresh, clean, green taste of the cilantro are a combination made in heaven.
When the veggies were cooked, I cleaned out the skillet, spritzed it with cooking spray, and poured in my Eggbeaters. Of course, whole eggs would be good too. When making an omelet, I cheat flagrantly. I just pop a lid on top of the skillet. No, it's not traditional, but then again, neither are my omelets. :) When the Eggbeaters started to solidify, I added just a bit of salt, pepper, cumin, and garlic. I tore up a slice of Sargento ultra thin cheddar (the ultra thin slices from that brand are quite a nice option for those of us who can't have lots of full-fat cheese at one go), and added the cooked veggies. When the cheese was melted, I flipped up one side of the omelet with a silicone spatula and folded it over, then slid it out of the skillet and onto my plate. I had this omelet with a slice of toast made from a loaf of homemade bread that I'd made in May, then frozen, and which I'd defrosted to serve at a dinner with my friend on Thursday night. I also microwaved a couple slices of center-cut bacon until they were perfectly crispy. I love that you can microwave bacon! Oh, and I also had a couple slices of the cantaloupe I bought at the Farmers' Market on Monday. All in all, a nice big breakfast, very filling, and supremely delicious. Well-balanced, too. It made me glad I've planted some more cilantro to replace the plants in my garden that bolted so early! Soon, I'll have homegrown cilantro again. I just hope it comes up while I'm still getting tomatoes, so I can make some garden-fresh salsa!
I bought a can of chipotle peppers in adobo sauce a few nights ago, to include in some tacos. Up until now, I'd always just used ground chipotles when cooking at home. That's certainly very good, but the adobo sauce, with its savory, vinegar-y flavor, really adds something to it. I just went ahead and blended up the whole can into a paste. Apparently, it can last for a very long time in the fridge, which is great--it's so flavorful that you don't really need a whole lot in an average dish to give it a real kick. I've been using it up in little bits here and there since I made the tacos. I mixed a bit in with some fat-free Greek yogurt and olive oil to make a creamy chipotle salad dressing. I dabbed some on a breakfast sandwich. Today, I put it into my omelet.
Filling an omelet with veggies not only ensures that I'm getting a really well-balanced meal, it helps fill me up, too. I tend to use whatever I have on hand in the fridge and/or freezer. Today, it was onions, zucchini, red pepper, arugula, and some garden tomatoes. I sauteed them all up with a light misting of olive oil. I seasoned them with salt, pepper, garlic, cumin, and a dab of the chipotle paste. I also threw in a handful of fresh cilantro. Guys, let me tell you something: the combination of chipotle in adobo with fresh cilantro CANNOT be beaten. The intense smokiness and heat of the chipotle, the vinegar of the adobo, and the fresh, clean, green taste of the cilantro are a combination made in heaven.
When the veggies were cooked, I cleaned out the skillet, spritzed it with cooking spray, and poured in my Eggbeaters. Of course, whole eggs would be good too. When making an omelet, I cheat flagrantly. I just pop a lid on top of the skillet. No, it's not traditional, but then again, neither are my omelets. :) When the Eggbeaters started to solidify, I added just a bit of salt, pepper, cumin, and garlic. I tore up a slice of Sargento ultra thin cheddar (the ultra thin slices from that brand are quite a nice option for those of us who can't have lots of full-fat cheese at one go), and added the cooked veggies. When the cheese was melted, I flipped up one side of the omelet with a silicone spatula and folded it over, then slid it out of the skillet and onto my plate. I had this omelet with a slice of toast made from a loaf of homemade bread that I'd made in May, then frozen, and which I'd defrosted to serve at a dinner with my friend on Thursday night. I also microwaved a couple slices of center-cut bacon until they were perfectly crispy. I love that you can microwave bacon! Oh, and I also had a couple slices of the cantaloupe I bought at the Farmers' Market on Monday. All in all, a nice big breakfast, very filling, and supremely delicious. Well-balanced, too. It made me glad I've planted some more cilantro to replace the plants in my garden that bolted so early! Soon, I'll have homegrown cilantro again. I just hope it comes up while I'm still getting tomatoes, so I can make some garden-fresh salsa!
