“See, if I had something that I could eat for breakfast while walking to the light rail then it eliminates that 10 minutes it takes for me to make the oatmeal as well as the clean up time at the end of the week when I do all the dishes and at the end of the week that’s almost an hour more I could be sleeping! Too bad we don’t know some smart people who could make something like that!”
So goes the long winded logic of BreakUp Guy, which was a flimsy attempt to challenge me to come up with something that was a walking breakfast. I really should tell him that type of psychology only works on people who don’t know its being applied. Naw, where’s the fun in that?
Actually I liked the idea of a omelet that could be eaten while walking since that’s my mode of transport to work. I took inspiration from Torta Española, the Spanish potato omelet but modified it a bit to include some veggies.
- 1/4 C + 2 T Olive Oil
- 4 Small Potatoes, boiled, cooled, sliced
- 1 Red Onion, chopped
- 1/4 C Green Onion. chopped
- 3 Cloves Garlic, chopped
- 1 T Smoked Paprika
- 1 t Seasoned Salt (pick one)
- 1 t Black Pepper
With the 2T olive oil, fry up the onion till brown, add garlic till brown, toss in remainder minus potato, shut off the heat and stir a few times. Let cool, put aside. With the 1/4 C olive oil, fry up the sliced potatoes till browned and crisp on both sides. Drain, set aside.
- 4 Eggs
- 4 Egg Whites
- 1/4-1/2 C Mahon Cheese, grated
- 1 t Smoked Paprika
- 1 t Black Pepper
- Olive Oil
- Veggies set aside
Whisk up veggies (minus potatoes), eggs, egg whites, cheese, paprika, pepper. Oil down a muffin tin (large). Put a few potatoes in the bottom of each muffin tin container. Top with egg mixture. Bake at 325 for 25 minutes.
I’m usually my own worst critic but these are good. So good, in fact, BreakUp Guy isn’t getting any.