Breakfast: Poached Knoll Crest eggs on whole wheat toast
Lunch: Rotini salad with sugar snap peas and spring garlic pesto
Dinner: Knoll crest egg tortilla with Flying Pigs Farm chorizo (recipe below)
As I go into the final week of my challenge, I'm having to get creative with my proteins as supplies are beginning to run out. While my produce supplies should last me well over 12 days, I am anticipating some vegetarian meals coming up. Or, as was the case today, I will have be on egg overload. Fortunately, the tortilla I made with Knoll Crest eggs and Flying Pigs chorizo was unique enough where I could forget about the poached eggs I had already had for breakfast.
- 6 eggs
- Salt, to taste
- 1 cup olive oil
- 5 small to medium yukon gold potatoes, peeled and thinly sliced
- 1 yellow onion, thinly sliced
- 1 link fresh chorizo sausage, casing removed
- Beat eggs in a bowl. Add salt to taste and set aside.
- Heat olive oil in a large skillet (or frittata pan) over medium heat.
- Layer potatoes and onion slices in skillet. Sprinkle each layer with salt. Cook, flipping layers every five minutes, until potatoes are soft, 15-20 minutes.
- Meanwhile, saute chorizo in a small skillet over medium heat. Break up sausage with the back of a spoon and cook until browned. Drain sausage and add to eggs.
- When potatoes and onions are cooked, drain them from the oil (save olive oil for another use). Add potatoes and onions to bowl containing eggs and set aside for 15 minutes. Wipe off the skillet.
- Add two tbsp of reserved olive oil to skillet (or bottom of frittata pan) and heat over high. Add egg, sausage, and potato mixture and reduce heat to med-high. Jiggle pan to prevent sticking.
- Cook egg mixture until potatoes begin to brown, about five minutes. Flip eggs (either by using a plate or with a frittata pan) and cook other side until potatoes brown, another 3-5 minutes. Flip tortilla a few more times to give it a nice shape. Serve warm or at room temperature.