Southwestern Omelette

As you can probably tell if you have been following my blog that most of my recipes tend to be on the spicier side. I will admit that I enjoy spicy food, for any meal of the day and breakfast is no different. Here is an easy to cook omelette that will stick with you for the morning, and part of the afternoon.

• 3 large eggs (you may use an egg substitue)
• 1/4 cup of salsa (hotness selected by taste. I use medium)
• 1/4 tsp of cayenne pepper
• 1/4 tsp of garlic powder
• a few slices of canadian bacon
• tbsp of cooking oil. I use a hot oil called Mongolian Fire Oil since I like spicy stuff
• tbsp or so of parmesan cheese
• 1/4 cup of low fat mozzarella
• 1/4 cup of low fat cheddar
  

Begin by beating 3 eggs in a mixing bowl until the yokes are fairly broken up. Then add the cayenne pepper, garlic powder and salsa. I usually use a red salsa , but have substituted salsa verde in the past which is equally as tasty....mix contets.

Next heat up your frying pan. I spray a little Pam on the surface to prevent sticking.


While the pan is heating up sprinkle the parmesan cheese across the pan , and allow it to brown a little before pouring in the contents of your mixing bowl. When your omelette is done the parmesan cheese will add a slightly crunchy texture and an appetizing golden brown color.

Next add the contents of your mixing bowl and wait about 30 seconds for it to begin to solidify. At this point you can sprinkle your cheeses across the top of the omelette. I do it this way so the cheese doesn't sink all the way to the bottom, but rather gets mixed and melted thoroughly in the omelette.



I usually let this cook, all the while checking the underside of the omelette to get golden brown. Here you can see that I added a few bacon bits on top as well for color and added taste.

Once the omelette underside is a nice golden brown I take it off the heat and fold it over on a plate.

Next I drop some of my Mongolian Fire Oil in the same pan and then fry up 5-7 slices of Canadian bacon. You may use more or less or even substitute some scrapple, ham or regular bacon. I go with Canadian bacon since it is lower in fat.

I usually cook the Canadian bacon as seen above (about 5 minutes on medium flame) and then serve with the omelette. Enjoy!

Mexican Chicken and Spanish Rice

This is an easy to cook chicken dish with rice.

3 boneless, skinless chicken breasts with some cumin and chili powder sprinkled on top.

Rice:
1-1/2 cups of Uncle Ben's brown rice (see package for amount/serving if you scale recipe)
3-1/3 cups of water
1 tablespoon of butter (I used Olivio...no trans fats!!!)
1/2 cup of tomato sauce
1 teaspoon of chili powder
1 teaspoon of cumin
1 small can of diced chiles
1 small can of diced jalapenos



I placed 3 large boneless, skinless chicken breasts in an iron frying pan and cooked them unitl they were browned on the outside. The pieces were frozen at the outset so I decided to go this way to quickly thaw them. Another way to go would have been to bake them in the oven at 350 degrees for 50 minutes but I felt like being hands on today!




Once I had the chicken thawed and browned I diced the chicken into 1 inch cubes and cooked them the rest of the way, sprinkling some cumin and chili powder on them.



While cooking the chicken I boiled a large pot of Uncle Ben's brown rice. I like the brown rice since it has a slightly higher fiber content than white rice. I tend to cook my food in large batches on the weekends so I cooked an amount of rice that I could eat over 3-4 days with meals. For your purposes you may want to scale it down to the number of servings appropriate for your requirements.

While the rice was cooking I placed a large onion (diced) in a wok with about 1 tablespoon of olive oil and stirred it until it was sauteed. Once this was done and the rice was done cooking I transferred it to the wok and mixed it in with the onions. Next I added 1 small can each of diced jalapenos and chili peppers, 1 teaspoon of cumin and 1 teaspoon of chili powder. Finally I poured 1/2 cup of tomato sauce over the rice and stir fried it until it had reduced to a nice pasty consistency.




If you like you can add the chicken to the wok and mix it in with the rice. This will add a zesty flavor to the chicken as it picks up the tomato sauce....this time I didn't do that but have been known to mix my foods together especially when enaging in wokery!

I served it up with some frozen sliced zucchini that I whipped up on the stove in about 10 minutes. Fresh zucchini is better and is very good if you cook it in a frying pan in a little olive oil...perhaps another post on that?



That's it!