Fridays are tricky. Sometimes, I want to make a big feast because the week is over. Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side.
Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two). And, they’re ready in about 10 minutes. So, they’re well under the 15 minute meal threshold.
I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve.
This fried egg burrito works as breakfast, lunch, or dinner.
1T neutral oil, like canola
1T shredded cheese (Monterey Jack, or other mild cheese is best)
1/4-1/2 tsp chopped jalapeño pepper
1 soft flour tortilla
1 tsp salsa
1 generous tsp sour cream
Heat the oil in a small saucepan.
Crack the eggs and add them to the pan.
Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
Top with salsa and sour cream.
Substitutions and Variations for Fried Egg Burrito
Like any other burrito, this is endlessly customizable.
add some canned beans or refried beans
cook up some chorizo sausage
if you like it less hot, use bell pepper instead of the jalapeño
Mmmm bacon….We’re obsessed with it. We have bacon appetizers, bacon cocktails, and even bacon ice cream. And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.
I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money). I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads. So, I reached for that rather than lettuce.
Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.
Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).
If you are ambitious, and want to make your own aioli from scratch you can do that. It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.
On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.
I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.
It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.
No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).
Italian Tuna with Beans: 1 can white beans, 1 can tuna, 1/4 C chopped red onion, romaine lettuce, 1 sliced tomato, 1 small mini bell pepper, salt and pepper to taste. Drain the beans, rinse, and pour into a bowl. Add the tuna, and onion. Mix together. Serve on top of romaine lettuce with tomato and pepper. Season to taste. Make dressing with 3T olive oil and 2T lemon juice. Pour over tuna.
I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.
Italian Tuna Sandwich: one can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl. Eat as a sandwich, or serve with a green salad.
Turkey and Avocado Sandwich: Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread. You can toast the bread if you like (even though that’s cooking, sort of.)
Tuna and White Beans: If the tuna/bean salad is too much effort, just mix tuna and beans with some olive oil. Put the mixture in a wrap or pita bread and add lettuce and tomato.
Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.
Goat cheese spread: Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.
Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.
Summer is in full swing. It’s hot, it’s sticky, and I really wasn’t terribly motivated to cook the other day (gasp). I wanted something quick, refreshing, and truly easy to make. I looked in the fridge and saw that I had some cottage cheese, yogurt, and a container of fresh mango.
Then I remembered that there used to be a store near me that sold fresh Greek yogurt with fruit, honey, and vanilla. They had all sorts of combinations: mango, blueberry, peach, and fig. It was delicious.
Sadly. they’ve closed up and moved away from my neighborhood now, so I can’t get their yogurt without making a special trip. While I can’t recreate their yogurt exactly, I can use Fage plain yogurt instead.
Trying to recreate that yogurt salad sounded like a good idea, but I did want something just a bit more substantial than just yogurt and fruit, so I added cottage cheese as well to make a cottage cheese yogurt and fruit salad.
The proportions are about two parts cottage cheese to one part yogurt.
A quick easy meal for a hot summer day, this combines cottage cheese, yogurt, and fresh mango.
1 cup cottage cheese (I like the Axelrod chunky California style)
1/3 C plain Greek yogurt
1/4 C sliced fresh mango (or use some defrosted Trader Joe's mango chunks)
honey to taste
a dash of vanilla extract
Combine the cottage cheese and yogurt in a bowl.
Add the mango.
Drizzle the honey and vanilla extract over the fruit
If you don't have mango, it works equally well with other fruit: especially blueberries, strawberries, and peaches.
I’ve put this under “15 minute meals” but it isn’t even that much. It’s closer to five minutes. Just dump, mix, and drizzle. Easy!
Substitutions and Variations
You can, of course, use another fruit. This works with strawberries, blueberries, peaches, figs, blackberries and raspberries. Or use a combination of fruits instead. It does not work well (in my opinion) with apples or grapes.
I was so pleased with last week’s spinach and feta salad with strawberries that I decided to try another variation, this time with blueberries. Plus, the spinach and the blueberries at the market looked so fresh that I couldn’t resist buying them.
I changed the dressing from balsamic vinaigrette to a lemony vinaigrette made with olive oil, vinegar, and lemon peel. I topped it all off with a mixture of nuts, raisins, and sunflower seeds.
I bought the nut/seed combination already mixed, you can add some, or all of the ingredients, depending on what you have in your pantry, your personal taste, or whether you feel like going to the store to get anything you haven’t got handy. You definitely don’t have to add all of them!
The resulting blueberry spinach salad with feta cheese is crispy, a little salty (from the nuts), tangy from the lemon, and sweet from the blueberries.
And, it’s even red, white, and blue. It would be great for a Fourth of July picnic or party. Just throw it together ahead of time and add the dressing when it’s ready to serve. Gotta have something healthy in-between all those hot dogs!
Strawberry season has finally arrived! They’re wonderful just right out of the box, but much as I love strawberries, they’re not a complete meal. This strawberry spinach salad with balsamic dressing and feta cheese is easy to make, delicious, and even healthy (all those greens and Vitamin C). And the colors look pretty too. The tartness of the balsamic vinegar, and the saltiness of the feta cheese complements the sweetness of the strawberries. The almonds on top add a bit of extra crunch.
Since I wanted more veggies than just spinach, I added carrots, red cabbage, and tomatoes for extra color and more nutrition (I was trying to make up for indulging at a party!). The tomatoes were, sadly, flavorless, but I left them in the recipe since they’ll be better later in the year.
Make the dressing first, and let the flavors blend together while you fix the rest of the salad.
This is a great quick lunch or dinner. Just double the spinach, and add more tomatoes. You might want to increase the dressing recipe too (I like less dressing than most people).
It seems almost silly to write a recipe for a grilled cheese sandwich. This was just too good, gooey, and cheesy not to share.
Grilled cheese and a hot bowl of tomato soup (if not homemade, then Pacific roasted red pepper and tomato soup) is one of the best comfort food lunches ever. Well, maybe a tie with macaroni and cheese.
OK, OK, I am a cheeseaholic. I must be part mouse. If something has cheese (not bleu cheese though), I will probably want to eat it.
Back to the recipe, I had a few slices of whole wheat bread which I had to use up quickly because they were going to go stale. Plus Passover was coming (so no bread allowed for a week).
I love grilled cheese and this is where buying cheese ends comes in handy. I had some cheddar, some monterey jack, and some Swiss cheese left in the container, plus I had just bought some fresh mushrooms and spinach.
three cheese grilled cheese sandwich with spinach and mushrooms
2 slices whole wheat bread
8 or nine cheese cubes, cut up, or several slices of your favorite cheeses
spinach leaves, washed and dried
2 or 3 button mushrooms, sliced
canola or olive oil
Heat the oil in a small saucepan. Once that's hot, saute the mushrooms until they lose their liquid and turn slightly brown.
Add the spinach and cook for a minute, until the spinach wilts. Remove the vegetables and set them aside.
Put the cheese between the slices of bread and cook for a minute or two on low-medium heat. Watch it carefully so it doesn't burn. When the cheese starts to melt a bit, turn the sandwich over.
Take off the top slice of bread, add the spinach and mushroom mixture, and then replace the bread. Add more oil if necessary. Let it cook for a minute or two until the rest of the cheese melts and the bottom of the sandwich is golden brown.
This would also work well with ciabetta bread or a peasant bread.
Three Cheese Grilled Cheese Sandwich Substitutions and Variations
use olive oil instead of canola oil, or a mixture of butter and oil
swap the three cheeses for mozzarella and replace the spinach with eggplant (this would work even better with ciabetta instead of whole wheat)
I’m not Italian, so don’t hit me if this easy Italian wedding soup recipe isn’t authentic. It is, however, quick and satisfying.
There are plenty of recipes out there that require over an hour to make and a long list of ingredients. Sure there are times when I’m perfectly happy to spend an hour or more making soup, but there are other times when I’m hungry and I don’t want to wait!
This soup recipe goes from start to finish in about fifteen minutes. It hardly even requires cooking at all. Just dump, pour, and heat and you’ve got a fast, easy soup. It’s great when you don’t feel like fussing.
Besides, something about soup is just comforting, especially on a cold day.
All you need are a few simple ingredients: meatballs (frozen are fine, or make them ahead), chicken broth, a can of white kidney (cannellini) beans, parmesan cheese and some spinach.
4-5 frozen meatballs (try Trader Joe's mini meatballs)
1/4C oz. canned white beans (optional)
1/2 C spinach
Add broth to saucepan and bring to a boil.
Drop in the meatballs (straight from the bag), the beans (if using), and the spinach. Lower heat and simmer about 8-10 minutes, until meatballs are heated through.
Season with salt and pepper and sprinkle with parmesan cheese.
I had some chopped beef to use up the day I made the soup, so I whipped up a few meatballs with some onion, garlic, bread crumbs, egg, and oregano. You can use pre-made or purchased frozen ones if you like, it will turn out just fine! If you do buy meatballs, I recommend the Trader Joe’s party meatballs.
Also, there was a bit of cabbage left in the fridge, too little to do much of anything with, so I added that in too for some extra vitamins.
Substitutions and Variations for Easy Italian Wedding Soup
This spinach and feta cheese omelette makes a quick and easy lunch, or weekend brunch. I had a craving for spanakopitas (spinach and feta triangles, wrapped in phyllo dough), but unfortunately, I had no phyllo dough handy.
I suppose I could have gone out to get some, but believe me, when you have to go up and down (or maybe down and up) all those steps, all 56 of them, you think twice before running out to the store for just one ingredient!
So, I decided to improvise.While I didn’t have phyllo dough, I did have the other ingredients, and plenty of eggs.
I figured with the eggs, the spinach, some feta cheese, some scallions, and a little creativity, I could get a similar flavor in an omelette without any phyllo dough. It was delicious! And, I admit it was also a lot easier to prepare than spanikopitas!
1 T olive oil (or enough to coat the bottom of a small skillet)
2 large eggs
1 tsp water
1/4 C chopped spinach
salt and pepper to taste (the feta is salty, so you might want to use a bit less than usual)
1/4 C feta cheese, crumbled
1/4 tsp dill
1/2 scallion, chopped, plus extra for garnish
Crack the eggs into a small bowl and add the water. Beat the egg and water mixture thoroughly.
Heat the oil in a small skillet on medium heat.
Add the eggs to the pan and add salt and pepper. Hold the pan over the heat and move it forward and backward (towards you and then away from you).
Meanwhile, take a fork in your other hand and use it to swirl the eggs gently in a circular motion. Keep the fork flat, and don't scrape it against the bottom of the pan. This will add layers to the omelette and keep it from sticking to the pan.
Let the omelette cook for a minute, until it sets along the outside. You'll be able to move it around the pan in one piece, but the top will still be liquid.
When the eggs are set on the bottom, but not yet cooked through, add the rest of the ingredients on one side of the omelette. Let cook for a minute or two.
Hold the pan in one hand, at an angle of about 45 degrees. Gently roll the empty side of the omelette with your fork, pushing it over to the side with the spinach filling. The end result will be a half-moon shape.
Turn the omelette onto a plate and garnish with scallions. Serve by itself for a light lunch or brunch, or add some rice for dinner.
Since it’s easier to explain omelette preparation with video and pictures, rather than words (and because I can’t hold the pan, the fork, and the camera all at once), here’s a video from the BBC that demonstrates the basic technique for making a plain omelette.