| 1 whole egg + 2 whites
basil and parsely, sliced in fine ribbons 1 poblano pepper, thinly sliced 1 green chilli, thinly sliced 1 clove garlic, crushed and minced 1/3 vidalia onion, sliced 3/4 C. broccoli, chopped 1 tortilla parmesan cheese Olive oil, Salt and pepper |  |
I boil several days worth of broccoli to pre-cook, since it takes the longest. Heat the oil in a skillet and brown the garlic, then saute the peppers and onions until the onion is translucent. Beat the egg and whites with a couple teaspoons of water and the herbs and a little salt and pepper. Add the cooked broccoli to the skillet, allow a few minutes to reheat if it was cold. Stir in the eggs and the cheese. Cook a minute or two until eggs are set and the cheese is melting. Serve with salsa on a warm tortilla.
And the finished product:
Verdict: B, but dependent on the quality of the salsa and cheese
Leftovers? No.
Notes: Of course this changes with the contents of my refrigerator. Pepper jack is the best cheese for this meal.
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