Saturday, May 8, 2010

Breakfast sans Burrito

We were skeptical of the butternut squash but it added just the slightest sweet taste. These were perfect!



In a small frying pan:

Scramble 4 eggs (this recipe yields 2). Add freshly ground pepper to eggs and any veggies you might want.

In another small frying pan (don't you love washing dishes?):

Fry up 4 pieces of lean, nitrate-free, uncured bacon

In food processor or blender:

Add 2 garlic cloves and approximately 1-1.5 cups of butternut squash. I'm lazy, so I bought a frozen bag of squash at the store. This was incredibly easy to do. You could buy a fresh one and cut, however. I was also out of onions, but had I an onion, that would have gone in as well. But I digress, chop the squash and garlic until it is the consistency you like. Mine were a little larger than a kidney bean.

In yet another frying pan, heat a tablespoon of olive oil. Add squash mixture. Put a pinch of salt on top and freshly ground pepper to taste. Top it all off with a low-sodium salsa and this is one mean naked burrito!

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