Tonight, in an attempt to make dinner faster (which didn’t happen), I went with an omelette which I served with a baked potato. Here’s the recipe I made up:
1-2 eggs
1/2 cup or more eggbeaters or egg whites (or just use more real eggs! They’re really good for you.)
chopped onion
handful of spinach
Your favorite salsa and/or mexican dip
1 oz. grated cheddar cheese
garlic seasoning powder
onion powder
1 large russet potato
Start by heating the skillet and and spray with Pam. Add the chopped onions and spinach and let them wilt down.
In a seperate bowl mix the egg mixture and add desire spices. Pour into skillet and scramble it around a little bit before letting it settle and cook.
Wash potato and wrap it in Saran wrap. Bake it in the microwave for 6-8 minutes (depending on size.) When it finished, slice it open and place it in the oven under the broiler to crisp while you finish cooking the omelette.
As the omelette sets up (I like to flip once early) add your salsa and black bean dip into the middle and then add the cheese. Fold the omelette over and let sit briefly to let the let the cheese melt. Sprinkle any extra cheese on top and top with more salsa.
Slide it out of the pan onto a plate and eat it paired with the potato (butter and cheese can be added to potato, or any desired toppings) on put it write on top of the potato and eat as a scramble!
Serve with steamed vegetables, fruit, and milk. Eat up!
Black bean dip and chunky corn salsa. Really good
Omelette
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