One day I might figure me out, but for now I’m still a very big mystery. I spent the last 3.5 years making sure to repeat dishes as little as possible. I scoured cookbooks and online sites like FoodGawker and Tastespotting and my favorite blogs for daily inspiration as some would a bible. But since I embarked on this points-counting, weight loss journey with the help of Weight Watchers, I’ve incorporated tortillas into more than 50% of my meals.
And when I woke up this morning and headed into the kitchen I knew I wanted to make a breakfast tortilla. I think I may have dreamed about tortillas. Yep, it’s kinda sad. But don’t make the call yet — I think I’m going to be ok. I’ve got a deep, dark, 6 points per slice, chocolate cake in the oven right now! And there’s a beautiful piece of dark red tuna waiting for me in the fridge. Whew! I’m going to be a-ok.
So, on to the breakfast tortilla. I didn’t have the typical package of “Mexican Cheese” but I did have goat cheese and brie. And the packages of baby spinach and very thinly sliced pancetta rounds were just what I needed to throw together a great breakfast. That jar of salsa verde is coming in very handy, but plans are in place to remediate the jarred salsa verde situation. There will be home made salsa roja tomorrow.
So far so good — so very good. I’m not feeling hungry and I’m still cooking good food, without resorting to much in the way of processed, packaged food. Ok! so I use packaged tortillas — don’t be a hater. I might just try to make my own again.
If you want to make these breakfast (or anytime) tortillas and want to count points here you go:
- 1 corn tortilla — 1
- 1 slice pancetta sliced paper thin — 2
- 1/8 oz. Goat Cheese, semisoft — 0
- 1/4 oz Brie Cheese — 1
- 1/2 cup Baby Spinach — 0
- 3 teaspoons Salsa Verde — 0
Place tortilla in a paper towel and heat in a microwave for 20 seconds to make it pliable. When the tortilla comes out of the microwave, quickly spread the cheeses on top.
Place the pancetta round in a skillet and cook until just before it becomes crispy. Spray the skillet with a couple of pumps of oil. I use Beroli extra light olive oil so there really isn’t an olive flavor and it takes a lot to add up to a point. You don’t need much here. Place the tortilla in the pan and immediately add the pancetta and spinach to one half of the tortilla. If using, top with onions.
Spoon 2 teaspoons of salsa verde on top of the spinach. Let cook for 45 seconds to a minute. Using a spatula, fold the tortilla in half. The cheese should be melted enough to act as a kind of “glue” to hold the tortilla together. Let cook for 30 seconds and carefully turn. Cook for an additional 15 – 30 seconds and remove to a plate. Top with remaining teaspoon of salsa. Using a pizza cutter or knife, cut in half and serve. And I dare you to try not to make this kind of breakfast often.
Next up — Chocolate Cake made with Sauerkraut. WHAT? No , I haven’t lost my mind, it’s a Weight Watchers recipe and I’m pretty excited about it.
In 2007 my career with a large, but shrinking high tech Fortune 50 \"left me,\" leaving a void in my life. While lamenting the loss and flying around the world looking for a new career to get married to, I discovered a way to use a familiar outlet during tough times -- writing. My blog-writing morphed into writing about my favorite past time -- Food! I purchase food, sell food, make food, watch food being made, broadcast meal preparation, photograph and blog about food. Like I said; Food! To change this standard text, you have to enter some information about your self in the Dashboard -> Users -> Your Profile box.