Organic free-range EggTaco(?) stuffed with Alfalfa Sprouts, Roasted Yam, FireRoasted Salsa, SpicyChickpeas, & AvocadoAlmond Cream. Yep, there’s definitely a trend here. Using up those leftovers!…and when they taste that good – yum. This one was devoured out on the deck early in the morning when the sun was just rising, birds were chirping away, and the tulips still closed. I love this time of day. It’s cool, quiet, and insect visits are at a low.
3 fresh organic free-range eggs – cracked & whisked in a bowl
pinch of sea salt, pepper, + ground cumin
grape seed oil
Add a pinch of sea salt, pepper, and ground cumin to the bowl with the whisked eggs. Whisk again. Drizzle grape seed oil in a pan and turn on to med heat. Pour the whisked eggs into the pan and place a lid on. Remove the lid once the eggs begin to gain colour – opaque. Flip the egg as one piece and turn off heat. Allow the egg to sit on the flipped side for a minute or two. Time to add your fillings!…be careful not to burn yourself on the hot edges of the pan. If you wish, slide the egg onto a plate and fill.