The kiddos were very happy with their lunch today of turkey quesadillas with veggie straws and apples. I didn’t have to go to campus today, so I got to make my favorite lunch at home: anything fried with an egg and tortilla.
It’s quite simple. You start with some chopped up veggies, which you throw into a hot cast iron pan in a little oil. I used cauliflower leaves and spinach, because that’s what I had wilting in the fridge.
Once the veggies start to get soft, crack an egg right into the pan and scramble it around with a fork. Now is a good time to add some shakes of hot sauce and a generous sprinkling of salt and pepper.
As the egg starts to set, throw in some fresh grated fancy cheese. Or, just use cheapo pre-shredded grocery story cheese (oh, the shame!) like I did.
Now smush a tortilla onto the whole cheesy mess and press it down with a spatula. After about a minute, with confidence and zest for life, flip that baby over and crisp up the tortilla for a few seconds. If all goes well, most of the egg mixture will stick to the bottom of the tortilla as you flip it over.
Slide the tortilla onto a plate and serve with salsa on top. This open-faced eggadilla is the best meal for one ever. It takes less than 10 minutes, start to finish and it feels like a real treat: part frittata, part quesadilla, all good.