Oh, how I wish I could actually send you an avocado, one of natures perfect foods, we wouldn’t even need a recipe, just a spoon!
But, they do have time management issues.
A fruit just bursting with healthy fat, perfectly made in its own bowl; and can be eaten whole with salt and lime, diced atop a salad or any self- respecting taco or mushed into guacamole.
How fun that this is the week tiny taste buds are forming, tasting the salty amniotic fluid, readying themselves to being future foodies!
For week 16, a Tex-Mex fusion, a very popular dish in Texas- Migas. This differs from the traditional Spanish or Portuguese meal where it’s more common to use stale bread and pork. But seeing as how I’m trying to incorporate an avocado, I’m making the Tex-Mex Migas and instead of using the standard tortilla chip, I’m using a guacamole chip, following this recipe.
- 12 eggs
- 1/4 cup milk
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive pil
- 1 small onion, diced
- 1 jalapeño, diced
- 3 cloves garlic
- 2 large handfuls of guacamole chips, roughly crumbled, I used 3… small hands #extrachips
- 2/3 cup salsa
- 2/3 cup shredded cheese
- Toppings: cheese, salsa, cilantro avocado, tomato… Anything goes
Whisk together eggs, milk, cumin, salt and pepper
Heat oil over medium-high heat and saute the onion and jalapeño, stirring occasionally, until the onion is translucent. Add garlic and sautee for an additional 1-2 minutes, stirring occasionally, until the garlic is fragrant.
Add the egg mixture and reduce heat to medium. Cook for 5-6 minutes, stirring frequently until the eggs are scrambled. Stir in the guacamole chips, salsa and cheese.
Cook for 2 more minutes, stirring occasionally. Taste and season with more salt and pepper if needed.
Serve with chosen toppings!
Feliz dieciseis semanas! (Happy 16 weeks!)
Okay, two Spanish words/phrases for the day ✌️