Posts Tagged 'Eggs'

Mexican Potato Omelet

January was a month of dates with friends and lots of naughty, naughty food. Croque Madame with loaded potato soup (heavy cream!) at The Squeaky Bean? Yes, please!  Massive plate of fries (half bacon mac and cheese, half buffalo) at Jonesy’s Eat Bar?  Mmmm.  Catered dinner from Le Central at the sorority reunion?  You bet. (And that’s really only half the damage!)

We had lots of fun, but I’m going to focus on healthy cooking for the next couple of weeks to balance things out a bit.  I made something wonderful last night – Mexican Potato Omelet from the April/May 2006 issue of Body + Soul – that was fresh, well-balanced, and delicious.

Here’s the recipe:

Mexican Potato Omelet
Serves 4
Prep time: 20 min. | Total time: 50 min.

Ingredients:
2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice

Method:
Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.

In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.

Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stove top, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Source: Body + Soul, April/May 2006

Mexican Potato Omelet

This wasn’t knock-your-socks-off amazing, but it was a solid, tasty weeknight meal.  I especially loved the way the lime in the salsa brought out the flavors in the omelet.  I didn’t modify anything exactly, but I did need an extra 2 minutes to cook the potatoes and I went the full 10 minutes to cook the eggs on the stove top.  I also seasoned the eggs and the salsa separately (in addition to the potatoes when the garlic and scallions were added).  I served the omelet with seasoned black beans.  Yummy!

Recipe link: Mexican Potato Omelet

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Bell Pepper Egg-In-A-Hole

In the interest of tightening up my grocery budget just a bit, I recently went on a quest to see if Costco’s meat really was cheaper than my regular grocery store. The verdict?  Not so much.  However, I did discover that Costco had killer deals on several items of produce.  I was able to get 12 large Braeburn apples for only $4.49 (I’m used to paying around $1.99 per pound unless I make the special trip to Sunflower Market; $4.49 usually translates into about 5 apples), 12 ounces of raspberries for $2.99 (usually anywhere from $2.99 to $4.99 for only 6 ounces!), and a bag of 6 gorgeous red peppers for $5.79 ($1.99 each on a normal day, $0.99 when on sale).  I’m not sure that Costco would be worth a special trip since it’s 15 minutes from my house, but I’m definitely going to visit the produce area during every Costco trip from here on out.

Today’s recipe centers around the peppers from my produce score.  I have a special place in my heart for Egg-In-A-Hole; my uncle made if for me for breakfast during my Colorado visits when I was growing up (except he called it Egg Toast).  I always get the warm fuzzies when someone makes me breakfast, and his version was always so delicious.  I saw this particular version – Bell Pepper Egg-In-A-Hole – in this month’s issue of Everyday Food, and I just had to give it a shot.

To prep for the meal, I sliced one red bell pepper (any color is fine) into four 1/2-inch-thick rings and grated 2 teaspoons of Parmesan cheese.  In a large nonstick skillet, I heated 1 teaspoon of olive oil over medium-high heat.  I added the bell pepper rings to the skillet (evenly spaced) and cracked 1 egg into the middle of each ring.  I seasoned the eggs with coarse salt and ground pepper and cooked until the egg whites were mostly set (about 3 minutes).  Next, I gently flipped each egg (with the pepper, of course) and cooked for an additional 90 seconds.  (The recipe says 1 minute for over easy; we tend to like our eggs over medium.  Cook them longer if you like your yolks cooked through.  If you gently touch the yolk area with your finger, you should be able to sense how cooked the yolk is by how firm to the touch it is.)  I sprinkled each egg with 1/2 teaspoon of the Parmesan and placed each one on a slice of unbuttered wheat toast.

In a separate bowl, I tossed 8 cups of mixed salad greens with 2 teaspoons of olive oil (the recipe said to use 1 teaspoon, but I didn’t think it was enough), seasoned the greens with coarse salt and ground pepper, and then tossed again.  I served the salad alongside the eggs.

Bell Pepper Egg-In-A-Hole

This was such a fun, delicious twist on the traditional Egg-In-A-Hole recipe.  Two added bonuses: it’s an incredibly light meal (only 4 Weight Watchers points, even with the extra teaspoon of oil in the salad) and it only took 10 minutes to prepare. 10 minutes!  It’s love.  I was also shocked by how delicious the salad was since it had next to nothing on it.  Flavorful greens and an appropriate amount of seasoning really did the trick.

Now, if I were going to serve this to company, I would probably butter the toast. Between a bit of runny yolk and the awesome flavors of the egg and the bell pepper, I didn’t miss it; I just think the extra bit of flavor would really step things up for guests.  Also, if you’re feeding folks with strong appetites (especially at dinner), be warned that Dr. O ate three of these.  He’s a machine.

Hope you try the recipe and enjoy!

TIPS:  I was surprised to see that the recipe recommended cooking the eggs over medium-high heat.  I’m used to cooking them over medium-low to medium heat for tenderness.  Everything worked out well with the recipe, though, so I’ll go with the higher heat setting when I make eggs this particular way.

Recipe link: Bell Pepper Egg-In-A-Hole




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