Karen sometimes works for us in the Betty Crocker Kitchens and last week, when she came in, brought me a dozen eggs her chickens had laid. Aren’t the eggs pretty in so many different shades of brown?
Yes, even in a large metropolitan area, folks are raising chickens in their back yards. My friend, Janice, writes a blog called Three Swingin' Chicks, about raising three chickens in her backyard, in St. Paul, Minnesota. Do you know anyone who raises chickens?
Last Sunday morning, I made Garden Vegetable Egg Taquitos for breakfast using the eggs from Karen's chickens. Instead of the flour tortillas (listed in the recipe), I substituted whole wheat, low-carb tortillas. Next, I sautéed lots of fresh veggies including: zucchini, mushrooms, green onions and tomato in a nonstick skillet, without adding any fat.
Garden Vegetable Egg Taquitos
6 flour tortillas (8-inch)
2 medium zucchini, thinly sliced (2 cups)
2 cups sliced fresh mushrooms
4 medium green onions, sliced (1/4 cup)
1 medium tomato, diced (1 cup)
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
6 eggs or 1 1/2 cups fat-free egg product
2 tablespoons water
Taco sauce, if desired
Shredded Cheddar cheese, if desired
1. Warm tortillas as directed on package. Meanwhile, in 10-inch nonstick skillet, cook and stir zucchini and mushrooms over medium-high heat until crisp-tender. Add onions, tomato, basil and salt. Cover; reduce heat to medium. Cook 1 to 2 minutes or until tomato is hot. Remove from pan. Cover; keep warm.
2. In large bowl beat eggs, water and pepper sauce with fork until well blended. Spray 10-inch nonstick skillet with cooking spray. Add eggs to skillet. Cook over medium heat until eggs are firm but moist, stirring frequently.
3. Spoon eggs down center of each tortilla; top with the vegetables. If desisred top with taco sauce and shredded Cheddar cheese, before rolling them up.
6 servings
