I’m beginning to like these a lot. Toss some veggies into a small pan with a bit of oil to soften a bit. I’m using a little non stick pan that’s perfect for this. Today I found some tomato bits, a few diced red onions, and a little bit of a yellow bell pepper. Beat a few eggs and dump them in atop the veggies and do the scrambled egg stir. Meanwhile warm a tortilla, the microwave will work. Just a few seconds. Plate the tortilla and place the scrambled egg across the middle and daub on some chili sauce and/or salsa, sprinkle some cheese. Roll it up, or not, does make it look pretty for its picture:
Found a little bit of avocado! Yum!
Didn’t know there was such a thing until I read a comment on an early morning open thread on a blog I frequent. Commenter “mikefromtexas” said he might make some for his breakfast. A quick Google and there they were. Here’s the top of the page recipe I looked at this morning. Confident that all recipes are suggestions I ended up here:
Recipe called for corn tortillas but having only flour ones I used them. Fired up the pan and added a good slug of oil, soon the tortilla pieces were toasting. I tossed in some diced green onions and a jalapeno, also diced. Gave them a few minutes then in went the eggs/salsa mixture to scramble. Meanwhile I sliced an avocado and diced some red onion, a yellow bell pepper and a tomato. Dug out my chili sauce from the other day, some sour cream. Forgetting something I know.
Ack! Forgot the cheese! Oh well…
I’ll be doing a reprise of this today. Few differences other than the chili sauce I’m working up. In the last recipe the ancho peppers were just not appealing visually so I puttered about the kitchen this afternoon thinking about how to get the taste without the leather. I simmered them in water for a while and thought about just dicing them fine, but the blender caught my eye. I don’t use it much, decided to give it a whirl, pun intended. Dumped the anchos plus the water they boiled in into the blender and gave it a spin. Heh. I just kill myself. Looked a bit thick so I added some lime juice. Now a shallot and some garlic. Coming along. I scraped it out of the blender and put it into the small sauce pan for a good simmer. Added some sweetener. It has an interesting flavor. The ancho is there, and the shallot, just a touch of sweet. Smoky warm, not really hot. It will pass the Mrs J test. I wasn’t quite done with it yet. Poured half a cup of mild salsa into the mix. Mmm. Now we are getting somewhere.
I’ve mentioned this stuff before and thought it may be a good idea to post a pic for the benefit of those who maybe didn’t know what I was talking about. This is some good stuff. I use it all the time in recipes that need a little bite. A little practice and the proper dose is easily found. You can see why I call it “rooster sauce”. LOL
EDIT: I Googled for *sriracha+vegetarian+recipes* after reading a comment to this post and got 38,000 hits. Didn’t have time to go through them all but this recipe caught my eye.