So, sometimes you wake up on the wrong side of the bed. Especially when you have half the furniture you need in your new apartment, and it’s spread out all over the tiny “living room.” It’s okay though, because there’s still that nice kitchen, with a big breakfast bar, plenty of cabinets, and a ton of bench space (perhaps a Kiwi term for “counter top” in the U.S.). Perhaps not the best stove (they kind of lean backwards), but at least it works, right?
Even though I wasn’t in the best mood, I had an idea for breakfast. I only buy produce that’s on sale and in season. So we have…mushrooms…eggs (okay, not a seasonal thing really, but always good to have)…and tortillas (sorry I’m from SoCal). Also had some mild salsa to put in as well, and can’t forget sharp (UN-DYED!) cheddar cheese!
First, gotta get those mushrooms cooking. There’s some olive oil in there, garlic (whenever I cook something, you will see garlic), and small bits of rosemary. I grew up having a huge rosemary bush outside our house, so not having fresh was a bit of a downer.
So as my mood immediately skyrocketed (who’s wouldn’t with an aroma of garlic, olive oil, and rosemary everywhere? HEAVEN), I let the mushrooms bathe in oil and garlic and cook to perfection. I moved on to prepare other things that would go along with this concoction. I heated up some MorningStar “Chik’n” and sliced em up. Even for you meat-lovers, these are really good. I suggest also the Buffalo ones for a kick. You can also see I grated just a little cheese on the side. If something needs to be cooked for a little bit, always take the time to prepare your other ingredients so you can have it timed perfectly (like when Chris gets out of the shower)!
Moving on to prepare the yellow corn tortillas. They’re pretty small, but I always prefer corn tortillas over flour, just love the texture and homemade-like flavor. I shove the mushrooms to the side of the pan and let the tortillas heat up and cook for just a minute or so on each side so it’s nice and hot with a firmer structure. Then, lay em out and put salsa over it. After that, I lay the slices of “chik’n” on the base as well.
The mushrooms are cooked to perfection, juicing with garlic and rosemary flavor. Now time to get the eggs in. I use 3 eggs, pop em in the pan, scramble them in there and toss the mushrooms into the eggs while they’re still cooking to make it feel more combined than separate ingredients.
It takes less than three minutes. Good thing I have the tortillas ready. I sprinkle cheese into the egg and mushrooms and it melts almost immediately. The tortillas are ready, with salsa and “chik’n” at the base so I designate the mixture into each of the tacos. It fills up the soft tacos easily, spilling out on the sides. But that’s okay–I have forks too! Easy recipe and very very cheap. After cooking and eating, I was in a great mood. Cooking will always cheer you up! Enjoy.
