Continuing my eternal love for eggs, I have two offerings this week.
The above photo was the first I made, for breakfast on Saturday. It was so delicious that I felt COMPELLED to share it with my Facebook Foodies right then and there!
So…you know how sometimes you end up with a really random amount of leftover taco meat? Like it’s not enough to make another full serving of taco, but you don’t want to throw it out (starving children and yadda, yadda)? Or everyone is so full they can’t eat another bite and it almost doesn’t seem worth saving?
Well stick it in the fridge. And then the next day (or up to five days later) make this!
Nik’s Taco Scramble
(I’ve heard from a lot of you that you’d like more smaller portion recipes, so this is my attempt!)
- 1 oz. leftover taco meat (1 oz. = 2 tbsp by the way)
- 1 oz. diced onions
- 1 serving (usually 1/4 c.) liquid egg substitute OR 1 egg, beaten OR 1 egg white beaten (your choice!)
- 2 tbsp salsa
- 1/2 oz. taco blend cheese
- (Not pictured above) 1-2 tbsp unflavored Greek yogurt
Spray a pan with non-stick cooking spray and allow it to heat up thoroughly.
Add onions and cook for about a minute before adding cold taco meat (do not reheat it before adding). Cook until meat starts to get a crust on it and onions are brown.
Add your egg and gently fold with a spatula or wooden spoon until the eggs are cooked. Transfer to a plate.
Top with cheese, salsa and Greek yogurt and dig in!
Adding the meat, cheese and yogurt is one way to bump up the protein count on your eggs without adding a huge amount of volume.
And here’s the second. For many post-ops, meat is problematic. But I personally have always done well with deli meat. As long as you chose lower-sodium varieties these can be a good option to replace some of the meat you’re trying to eat. PLUS, deli meat offers a lot of flavor variety.
Take this scramble,which I am calling a “Cajun Scramble.” The base of this recipe is this stuff:
This is NOT low-sodium (true fact: Nik has always had low blood pressure so I’ve never been advised to do a low sodium diet, but I try to use that information for good and not evil. Consequently my salt intake seems to keep my blood pressure at or near 120/80). But if you go to the deli counter you may be able to find a lower sodium Cajun lunch meat. Anyway, here’s what I did with it.
Nik’s Cajun Scramble
- 1 oz. diced onions
- 1 oz. diced green peppers
- 1 slice Cajun chicken breast lunch meat, chopped
- 1/8 tsp. cumin
- 1/8 tsp. coriander
- 1/8 tsp. garlic powder
- Ground black pepper, to taste (I also used a “splick” of cayenne pepper)
- 1/4 c. liquid egg substitute (or 1 egg, beaten)
- For topping; 1 oz. your favorite shredded cheese (I used taco blend) or salsa
Spray down a pan with non-stick cooking spray and let it get HOT.
Add onions and peppers and let them cook for about 2 minutes or so. Add chicken and spices and cook until onions begin to caramelize and chicken gets a bit of a crust on it.
If your pan has gone dry, reapply some non-stick cooking spray then add your eggs. Gently fold egg into the veggie mixture until eggs are thoroughly cooked.
Transfer to plate and top with cheese.
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