I tried this last night and can't believe I never did before.
Cheese (I used blended Mexican cheeses)
Sausage (loose, without casing - whatever heat you like or breakfast)
Salsa (whatever heat you like)
Tortilla (I use flour)
Cook sausage in separate pan while heating up a large pan to fry the tortilla.
After sausage is finished, set aside and add a little butter and scramble eggs in same pan.
When you start the eggs, throw a little olive oil in the large pan and put down the tortilla. Add cheese (shredded) to one half. Add sausage over top. Finish scrambling eggs and add over sausage. Top with salsa and another sprinkling of cheese.
Fold over the tortilla and cook one side until light, golden brown then flip and finish the other side the same.
I do a burrito variation of the same - my (not so) secret ingredient is to fry up some garden grown hungarian wax peppers with the sausage. More flavor than heat but go so well with eggs. They freeze very well as long as you remember to wear gloves when cleaning and slicing. If not you will be cruelly reminded when you take out your contacts later that evening!
(2) Boneless chicken breasts about 0.5 lb each
1/4 cup grated Parmesan cheese
1/4 cup of chopped Italian Parsley
(3) Large eggs
Salt and Pepper
Extra Virgin Olive Oil, about 1/4 cup
(4) cloves of garlic, pressed or minced (about 4 Tbsp)
1 cup white wine
1-1/4 cups of chicken stock
1/3 cup of lemon juice
3 Tbsp salted butter
4 very, very thin slices of Prosciutto
4 slices of Provolone cheese
1 large head of Escarole
8-10 Kalamata Olives (optional)
1/2 lb of dried pasta, Angel Hair
Start by placing a large, deep, frying pan on medium-low heat and coating the bottom with EVOO, about 1/16-1/8" deep. Preheat the oven to 350F. Prepare a pot of salted water for pasta and a steamer for the escarole. Wash and coarsely chop the escarole and place it the steamer, do not start heat yet. Wash and and finely chop the Italian parsley. Add the eggs, Parmesan and parsley to a bowl and mix. Set aside. Butterfly both chicken breast and pound flat. Salt and pepper both sides. Dredge in flour, then wash in egg/cheese/parsley mix and coat with bread crumbs. Fry in EVOO on both sides until golden brown and cooked through. Start escarole on high heat and steam until tender. When chicken is finished, set aside. Start boiling water.
Add the garlic to oil in the pan that the chicken fried in and cook until golden. Then deglaze with wine and bring to a boil. Turn down heat to simmer and add chicken stock, lemon juice and butter.
When escarole is tender and butter is melted, add escarole to the pan, coating evenly around. Then place the chicken back in on top. Place Prosciutto and Provolone on each piece of chicken and place in oven.
Cook pasta and when cheese has melted, remove chicken pan from oven.
Add a drizzle of EVOO to the drained pasta and place in deep dish. Add chicken, escarole and sauce. Garnish with olives.
Makes two large dishes or four small (depending if you want to eat a whole chicken breast or just half).
2 tbsp olive oil
1/2 cup of sliced red onion
1 cup of roasted red peppers (from a jar or make separately)
1 lb of chicken or pork sausage
1/4 cup of feta cheese
1 cup white wine
1 tsp garlic, minced or pressed
1 cup heavy cream
1 cup Asiago cheese, grated
2 cup fresh spinach
1/2 lb fresh fettuccine pasta
Heat a large pot of salted water to a boil. Heat a large fry/saute pan to medium heat and add oil.
Add onion and saute until brown.
Remove the sausage from casing and add to onion. Cook through.
Add Feta, roasted red peppers and garlic and saute 1 min more.