Tuesday, August 7, 2012

Simple Suppers: Eggs!

I helped Nate move into a new apartment (that we may be sharing in 5 months) this weekend, and moving is hard work! Hence, all we wanted was quick and easy food. So here are our lazy, simple dinners from this weekend, both featuring eggs as the primary protein.

[Full Disclosure: I refuse to limit eggs to breakfast food. In fact, I probably eat more eggs for lunch and dinner than I do for breakfast. They're a quick, easy, and tasty way to add protein!]

Supper 1: Breakfast Burritos

Breakfast Burritos with Avocado, Red Onion, and Feta
Serves 3

2 ripe Avocados
Half of a Lime
Garlic Powder
Onion Powder
Chili Powder
Salt and Pepper

Half of a Red Onion
Butter or Oil
6 Eggs
2 oz. Feta Cheese

Tortillas- The one pictured above is NOT gluten-free; however, I like Trader Joe's Brown Rice tortillas as a gluten-free option
(Optional) Sriracha Sauce, salsa, or other hot sauce of choice

1) Cut and mash the avocados into a paste (chunky or smooth according to your preference). Add in the juice from the half lime and add garlic powder, onion powder, chili powder, salt, and pepper to taste. Set aside.

2) Chop red onion into small strips. Saute over medium heat in butter/oil until slightly translucent and brown on the edges.

3) Scramble the eggs in a large skillet and season to taste. [Tip: Using chopsticks creates really nice curds!]

4) Warm tortillas in skillet, one at a time. I used the same skillet I used to saute the onions. Just let each tortillas sit in the pan over medium heat for a couple seconds on each side.

5) Crumble feta in a small dish and set all the ingredients out! I let everyone assemble their own burrito because the process is pretty simple: Spread avocado mash on a warm tortilla, top with scrambled eggs, sauteed onion, feta cheese, and hot sauce. We used Sriracha sauce, but any salsa is tasty!

Done! This whole process should take no more than fifteen minutes-- perfect for the end of a long day.

Supper 2: Veggie Hash

Sweet Potato Hash
[Note: you can add just about any veggie to this hash and it will still be delicious. Recommended ingredients include bell peppers, asparagus, and brussel sprouts.]

1 large Sweet Potato, chopped into small cubes
5 small Red Potatoes, chopped into small cubes
Half of a Yellow Onion, chopped
2 large carrots or about a dozen baby carrots, chopped
Oil of choice
Garlic Powder
2 eggs
Cheese of choice (I used goat's milk brie, but Fontina or Gruyere are also very tasty)

1) Chop potatoes and carrots.

2) Toss chopped potatoes and carrots in oil and season to taste (I usually just put a few good shakes of each spice in and toss until everything is well-coated). Add potatoes and carrots to large skillet over medium-high heat and cook until barely tender. This takes awhile- at least 20-25 minutes. Just check back every few minutes to turn them with a spatula.

3) Chop onion and set aside. Grate or chop cheese.

4) Once potatoes are barely tender when poked with a fork, add in the onions and stir. Cook for 5-10 more minutes until onions are translucent. Once the onions are cooked, add in the cheese and stir until cheese is melted. Remove from heat and divide onto two plates.

5) While the potato-onion-carrot mix is cooking, heat a small skillet to fry your eggs in. Fry eggs according to preference and place on top of the potato-onion-carrot mix on each plate

This recipe takes a bit longer than the breakfast burritos, but it's super easy and low maintenance. Perfect to cook while talking with friends.

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