Dirty Mexitalian Eggs, A Recipe

There is a wild buzz in the Klein house this Saturday afternoon. Mackenzie is blaming it on the rain. (I bit my tongue from calling her Milli or Vanilli.) She claims the rain “makes everyone a little more passionate.” There are fresh cinnamon rolls being baked in the oven, and twelve year old Allie is leafing through fancy cookbooks to make something passionate for dinner.

I made a quasi-omelet for lunch that we devoured like frenzied hawks. I wish I had a photo of it, but all that remains is a lonely griddle. I’ll leave you the recipe.

Dirty Mexitalian Eggs

Ingredients:
2 tablespoons butter
1 piece of garlic, chopped
1/3 red onion, chopped
1/2 of a fresh zucchini, halved and chopped
1/2 cup of salsa
3 eggs beaten with 1/2 cup of milk
salt and pepper, to taste
thinly sliced pepper jack and cheddar cheese
small handful of pepperoni
1 handful of fresh spinach
warm tortillas
chopped lettuce
sour cream

1. Saute zucchini in a hot pan with 1 tbs butter.
2. Add onions and garlic after a few minutes. (These burn too easily. Be delicate!)
3. Lower to low-medium heat.
3.5 Heat oven to 350.
4. Add in salsa, simmer with a lid.
5. Add 1 tbs butter, stir around edges.
6. Add beaten eggs/milk, cover until the edges begin to stiffen.
7. In a separate pan, saute spinach with a smidge of butter and water.
8. Add spinach, cheese, and pepperoni to the eggs, add salt and pepper
9. Put in oven for about 10 minutes.
10. Carefully flip, if desired, or serve as is with warm tortillas, lettuce, and sour cream.

I also added chopped cooked potatoes, but that’s just because we had them hanging around. My “careful flip” was not so careful, and so I decided that we were eating dirty mexitalian eggs. Quickly disappearing.

(Italy, or Mexico photo by Ancawonka)