We were caught in a January Polar Vortex with temperatures in the minus range and I needed to drive Natalie to work since her car wouldn’t start. I knew I had part of a loaf of multigrain bread left for a quick breakfast of toast and coffee. I went to slice the bread, but mold had beat me to it. Panic! I looked in the refrigerator and the closest thing I had to bread was a package of corn tortillas, but toasted tortillas wouldn’t cut it for breakfast. So. in a few minutes, this is what I came up with. Usually desperation cooking produces OK results, this one turned out superb, so it made the website. Unfortunately, my Spanish vocabulary is very limited.
Sunday morning omelets have been a tradition with us for a long time, especially in the summer when we would rather be eating outside on our porch or deck, rather than at a restaurant. A true omelet is cooked more like a pancake or crepe with the filling inside and then folded over. I rarely made proper omelettes and they varied between something like an omelet to scrambled eggs with vegetables in them.
A couple of years ago, Natalie got me a Rachel Ray ovenproof frying pan for Christmas and I developed this Fritatta recipe, or really method of cooking
that I have used for breakfast and brunches ever since. It is simple and somewhat foolproof.