Coaching Cooking

Last Sunday we had an impromptu brunch, just me and AB. He made pancakes (in an easy pour container…check it out!). I made breakfast fajitas and mimosas with fresh-squeezed organic orange juice.

Jenny’s Breakfast Fajitas

Ingredients:
4 eggs
1 cup of sliced mushrooms
1/2 cup of sliced onions
2 tortillas
1/4 cup of refried beans
1/4 cup of shredded cheese (try cheddar or a mexican blend)
1/4 cup of fresh salsa
4 tablespoons of sour cream
4 tablespoons of oil, divided

Directions:
Beat the eggs in a bowl until the whites and yolks are just combined (don’t overbeat…the beaten eggs should look combined, but not uniform in color). Heat a medium non-stick pan on medium-high heat until hot and add 2 tablespoons of oil. Swirl the oil around the pan. Add the sliced mushrooms and onions and turn the heat down to medium. Cook this vegetable mixture until the onions are translucent and the mushrooms are lightly browned (about 4-5 minutes). Remove the vegetables and reserve on a plate or in a small bowl.

Wipe the pan clean with a paper towl. Turn up the heat on the burner to medium-high. When the pan is hot, add the remaining 2 tablespoons of oil. Add the eggs (they should sizzle when they hit the pan). Wait until the edges of the eggs look a lighter yellow (meaning they are cooking) and then push the edges in with a spatula allowing the raw egg to move out towards the edge of the pan. This allows the eggs to cook in a uniform way. Continue to do this every few minutes until the top of the cooking eggs cooks. Flip the egg mixture over once and continue to cook until the eggs are nearly done (depending on how you like your eggs…I like mine with a bit of moisture, but not runny). Remove the eggs from the pan and set aside on a small plate.

Wipe the pan clean. Turn the heat down to medium-low. Place one tortilla on a large, microwave-safe plate. Cover with a water-soaked paper towel. Top with another tortilla and cover this one with another water-soaked paper towel (you can conAtinue to make these layers of tortillas and paper-soaked towels depending on how many breakfast fajitas you want!). Microwave on high for two minutes. Let the tortillas rest for a few minutes before using.

Take a tortilla and spread with 1/8 of the refried beans. Top with half of the eggs and half of the sauteed vegetables. Sprinkle cheese on top. Place the tortilla carefully in the pan. Cook for 2-3 minutes then fold the tortilla in half over the filling. Continue to cook for a few minutes until the tortilla side that touches the pan is lightly brown, then flip the breakfast fajita over to the other side. When the cheese melts, the fajita is ready. Transfer to a serving plate and open the fajita to add sour cream and salsa. Refold the fajita and cut it in half. Enjoy with orange juice or mimosas and fresh fruit. Bon appetit!