Mexican Oven Omelet

Breakfast is not my strength.

Don't get me wrong, I can make pancakes and waffles and even some pretty decent scrambled eggs, but creatively I don't venture too far outside the box. But this morning I thought I'd try mixing it up a bit.

I bought a big bag of avocados from Costco and man are they DELICIOUS! I knew I wanted to incorporate those into this meal and I had a lot of eggs too. I thought about something I saw on Pinterest where they baked the eggs inside the avocado halves. I mentioned this to the husband. He looked skeptical. So I decided to go a different direction. I also had some tomatoes sitting on my counter that were about to go past their prime (who am I kidding, there are no "prime" tomatoes this time of year in Washington) and all the rest of the fixin's for some fresh salsa. So I decided to make a Mexican inspired baked omelet.

This was SO easy, folks. I mean, seriously, so easy. The pepper jack cheese added just enough heat and using garlic powder and ground coriander added lots of flavor without all the chopping and sautéing. 

You know what else is awesome, it was only 180 calories per serving! Hooray!

MEXICAN OVEN OMELET
Serves 4

Ingredients:

Salsa:

   3 Ripe tomatoes, seeded and diced

   1/4-1/2 cup diced onion

   1/2 cup chopped cilantro

   Juice of 1 lime

   Salt to taste

Omelet:

   6 eggs

   1 cup milk (I used 1% but you can use whatever you want)

   1/2 cup shredded pepper jack cheese

   1 tsp ground coriander

   1 tsp garlic powder

   1 tsp salt (you can always add more later)

Preheat oven to 375 degrees

Make the salsa first so that the flavors can combine.

Combine all the salsa ingredients into a bowl and toss to combine. Let set while omelet bakes.

Lightly coat a 2 qt baking dish with cooking spray

In a medium bowl lightly whisk the eggs with a fork. Whisk in the milk and cheese. Stir in the seasonings.

Pour mixture into prepared baking dish and bake in the oven for 20-30 minutes. It will be done when the eggs are set and a knife inserted into the middle comes out clean.

Cut into squares and serve with the salsa and slices of avocado.

Adventist Popcorn

I don't know that I've ever written a post while I was actually eating the thing I was writing about. Today I am!

I grew up in the Seventh Day Adventist Church and was in the Adventist school system up through college. During this time I ate a variety of both delicious (haystacks, yum!) and disgusting (Fri-Chick, yuk!) "Adventist" foods. My all time favorite though has to be Adventist Popcorn.

So what makes popcorn "Adventist" you ask? Its the Brewer's yeast.

After some research (I googled it...) I discovered that the product that we always called Brewer's yeast was in fact Nutritional yeast. This stuff is awesome. It has a cheesy/nutty sort of flavor, very unique tasting, and is loaded with B vitamins. Sprinkled on popcorn, its AMAZING.

You COULD just sprinkle some on whatever microwave popcorn you have on hand and you would have a tasty snack. I prefer this method:

1. Place about 1/2 cup of popcorn kernels in a large paper lunch sack. Fold over the top once and then again and then tape it shut with some painters tape. Lay it down in the microwave and hit the popcorn button (or however long it takes to make popcorn...I don't remember). Tada! You have popcorn. Put it in your popcorn bowl (come on, you know you have one. The one we had when I was a kid doubled as the barf bowl...gross.)

2. Melt a few tablespoons of coconut oil in a bowl in the microwave. You could use butter or any other type of oil but I like the flavor of coconut oil, has a more movie theater-ish taste.

3. Drizzle the melted oil over the popcorn and toss with salt.

4. Finally, sprinkle your desired amount of nutritional yeast over your popcorn and enjoy!

I'm pretty sure it's a rule that you have to eat this with apple slices.