Thursday, January 24, 2013

Hearty Breakfast... or a Light Dinner!

Love these kind of versatile dishes -- Amazing breakfast quesadilla or amazing light dinner with a side dish... either way, AMAZING.  I got some pretty big brownie points with my hubs for making this for his breakfast today (and points I shortly used up tonight needing his IT help!), but regardless, this is a true keeper!!!

Creamed Spinach and Egg Tortilla
Adapted from Budget Bytes
Serves 1-2

In the line:
Homemade Creamed Spinach (recipe below)
Canola oil
1 burrito sized flour tortilla
1 egg
Small handful of shredded yellow cheese
Salt and pepper (to season the egg)

Homemade Creamed Spinach (also courtesy of Budget Bytes)
10oz box frozen chopped spinach, thawed and drained as much as possible
1/4 onion, diced
1/2 Tablespoon minced garlic
2 Tablespoons butter
1 cup milk
2 Tablespoons all purpose flour
Salt and pepper
  1. Melt butter over medium heat and sautee onions and garlic for a couple minutes (make sure to not burn garlic, so remove from heat/lower heat if garlic begins to burn)
  2. Now add the flour and mix together (will form almost like it's the start of a dough/bread)
  3. Add the milk and whisk until the clumps from the flour mixture have gone away.  
  4. Now just add your thawed/drained spinach and you're ready to rock!
This recipe is great to make and freeze if you cannot use within a week to keep fresh!

Add a heaping of this creamed spinach onto one half of the flour tortilla (hot or cold -- if you make this on another day than when you made the creamed spinach).   Then add a small handful of shredded yellow cheese on top of the creamed spinach.

In a small skillet, add just a bit more than a teaspoon of canola oil and raise to medium high heat.  Once the oil is heated, crack your egg and let it begin lightly frying.  I prefer to break my yolk before I flip it, but that's anyone's personal preference.  Fry for 1-2 minutes, flip and cook for another 1-2 minutes, seasoning with salt and pepper.  Once cooked through, add the egg on top of the shredded cheese.

Fold over the empty half of the burrito and add to the same skillet you cooked your egg in and brown the tortilla on both sides, flipping after 2-3 minutes to warm the outside and inside. perfection, I'm tellin ya'! The creamed spinach isn't at all heavy, perfectly salted, just enough cheese all inside a warm, golden brown tortilla.  Alex texted he wish I had packed a couple extra for him :) 

.... Husband approved = a keeper in my book!

Hope you enjoy as much as we did!!

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