Last night as I was typing this blog, my internet stopped working and wouldn’t work for the rest of the evening, so sorry for the delay in posting!
It’s day 13 of the Pinterest Project and I’m making Mexican Egg Skillet for dinner! As I told y’all last week I love eggs, so I’m really excited about trying this recipe and eating some eggs tonight for dinner. I did make a few changes to the original recipe to give it my own flavor and fit my tastes! This recipe is adapted from the Mexican Egg Skillet recipe found on the blog “Pennies on a Platter.” If you look at the original recipe, then you’ll see the changes that I made.
Mexican Egg Skillet – serves one
- 2 tbsp Olive Oil
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 2 eggs
- 1/8 cup grated cheese
- 1 tortilla (corn or four)
- Adobo seasoning, to taste
- salt and pepper, to taste
- Salsa (I always use Pace Picante)
Heat oil in skillet over medium heat. Sautee onions for 3-4 minutes until golden brown. Add tomatoes and cook until tender. Season with Adobo, salt and pepper.
Push veggies to the side of the skillet to make room for the eggs. Crack two eggs into the skillet and cook until desired doneness. I cooked mine for 6-7 minutes until the egg white was completely set. Sprinkle the shredded cheese over the eggs and vegetables. Cover the skillet with a lid for 1-2 minutes until cheese is melted. Serve over a tortilla and top with salsa, if desired.
As you can see from the above picture, I also added some salt and pepper to the top of my eggs before adding the cheddar cheese. I was really glad that my eggs didn’t become scorched considering I cooked them without flipping them for so long!
I loved the way I changed up this recipe. I served it up with a side of spanish rice and it was amazing. I literally was making noises while eating this meal because I loved it so much. It was like a veggie breakfast taco but with sunny side up eggs instead of scrambled. Seriously though, I was saying ‘mmmm’ the entire time I was eating this. I was being ridiculous! But look at that food, how could you not love it??! Try it, you’ll be glad you did, especially if you like breakfast!
Before I begin talking about what I made for the Pinterest Project today, can I just say that I am 100% truly addicted to the Hunger Games series?? I started it over the weekend and finished the first book Sunday morning. Yesterday after work I went to Barnes and Noble and bought the other two books because I was so eager to find out what happened to Katniss and Peeta. I ended up staying up late and reading about 150 pages into the second book and it’s getting better with each twist and turn. I have to admit that when I woke up this morning, I was exhaust because I had one fo the worst sleeps ever. All I could dream about was the Hunger Games! Seriously it was amazing, but awful and all day at work, all I thought about was the book. On that note, one of my co-workers sent this to me and I thought it was hilarious, so I thought y’all might enjoy it as well. And don’t get me wrong, I love Twilight too, but the Hunger Games is just on a completely different level!
Now onto the real reason I wrote this post…
So, if you know me, then you know that one of the things I absolutely LOVE to eat is eggs! I can eat eggs for 2, even 3 meals a day…seriously I’m addicted. And I love all types of eggs…hard boiled, soft, scrambled…you name it, I’ll eat it. Eating eggs for dinner though is by far one of my favorite things in the world to do. I love breakfast for dinner! For day 6 of the Pinterest Project I decided to make 100 calories of goodness i.e. baked eggs! I repinned this from the ‘The Simple Delights’ blog, but I changed up the ingredients a little bit as I am not a big ham eater and I didn’t want to make 12 baked eggs. So, below is my recipe for baked eggs.
Baked eggs in a Turkey cup – 1 serving
- 1 egg
- 1 thin slice of deli turkey meat
- 1 pinch of shredded cheese
- salt and pepper to taste
Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray or grease with olive oil. Lay piece of turkey into one of the holes creating a cup. Crack one egg onto the turkey slice and then salt and pepper to taste. Bake the egg in the oven for 12 minutes or until the egg white sets. Carefully remove the egg from the muffin tin and top with a pinch of shredded cheese. Serve immediately and enjoy!
I ended up making 2 baked egg cups for myself for dinner and then best part of this was that each cup I made was only about 100 calories! I used Sara Lee turkey which was only 12.5 calories per slice and natural eggs from Trader Joe’s. Those added with a pinch of cheese and I’m looking at about 100 calories of goodness! I loved this recipe so much and it was so easy to make, that I will definitely be making this on a regular basis for a quick breakfast or dinner! I actually even left my muffin tin out so I can make one again tomorrow for breakfast!!! Can we say already addicted? Yes.