Contrary to popular belief, I am not a vegetarian. But I rarely eat beef or a lot of red meat, so I can understand why so many assume I am.
The perfect storm one Wednesday afternoon around lunchtime. An open can of enchilada sauce to use, leftover strips of roast beef from a Mother’s Day outing, and a hankering for some much-needed protein of egg whites led me to a delicious reconnection with a breakfast meal traditionally reserved for the more carnivorous types.
It hit the spot, and all that protein is enough to keep you full for a long time. Here’s what I used and how I did it:
Dash of minced garlic
½ Roma tomato, few slivers of onion, and black olives
1 T enchilada sauce
1 oz. roast beef
Dash of chili powder, cumin
Optional: sliced spinach or cilantro to garnish
In a small skillet, heat a few drops of oil and add garlic, then onion, then tomato. Cut beef into thin strips and add that, too. Sprinkle with chili and cumin powders and let sit for a few minutes ‘til warmed through and fragrant.
Plate the eggs. Top with meat and sautéed veggies. Pour the enchilada sauce over the top and sprinkle on the olives and any other garnishes you’d like to add. Serve hot.
This would be so tasty with some avocado slices, but I didn’t have any on hand. Drats. Next time the protein craving hits, and I’m sure it will in due time.
- Cinco de Mayo: Vegetarian enchiladas (splashofsomething.com)
- National Enchilada Day (ireport.cnn.com)
- Enchilada Soup and “Cornbread” Muffins (hearthealthybaking.wordpress.com)