1/2 lb turkey bacon
2 teaspoon olive oil
1/2 can diced tomatoes (squeeze out all of the juice)
1/2 medium yellow onion minced
1/2 cup white mushrooms minced
5 eggs
1/4 cup milk (optional)
1 teaspoon cumin and chili powder
1/2 teaspoon salt
1/4 teaspoon black and cayenne pepper
1 Tablespoon Chopped cilantro
Shredded cheese
Shredded lettuce
Taco sauce or salsa
Sour cream
Whole wheat tortillas
Cook the bacon to desired crispness. Drain them on a plate layered with paper towels. Beat the eggs, spices and milk with a whisk. Set this aside and add the tomatoes, onions and mushrooms to the pan with the drippings from the bacon. (Add some olive oil if needed.) add the beaten eggs to the vegetables and scramble. Serve with all the topping you want. Because this recipe was so fast I decided to add a fresh fruit salad for the end of the meal.
1 pint fresh blueberries
1/2 pint raspberries and blackberries
1 cup red grapes
2-3 splashes of orange juice
2 tablespoons of sugar, Splenda or stevia.
2-3 tablespoons fresh mint cut into ribbons
Wash all of the fruit and add it to a large bowl. Add the sugar and orange juice. Take some fresh mint leaves (about 15-20 leaves) stack then on top of one another. Roll them up and cut then across making thin ribbons. Mix well and let sit in the refrigerator for a few minutes before serving. (this recipe is courtesy of the show "Extra Virgin" on Cooking Chanel. For more on these dishes or any others lease email me at alesia.leach@gmail.com
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