A Twist on an Egg Salad

I'm not a huge fan of egg salad, or any salad that isn't green or clumped together with mayo; plus the fact that I'm allergic to dairy makes me slightly biased. So, I don't like egg salad but I absolutely love eggs (I also used to be that person who loved ketchup but hated tomatoes but eventually got less picky and discovered their beauty). Any who, my favorite way to cook eggs is over easy; then I can use my toast to soak up the yolk... it is total bliss.

Well today I was craving eggs... and spinach. Sigh, Omelettes are so in-the-box that I really wanted my lunch to scream Look at me, I'm innovative! Hmm....what to make? Then it hit me, I'm gonna put a literal (and dairy-free) twist on an egg salad with a Taco Bell flare.

What you'll need:
Whole wheat tortilla
2 eggs
Couple tomatoes
Spinach
Olive oil/butter spray
Glass bowl

1) First, I pre-heated the oven to 400 degrees. I took my tortilla and placed it into the glass bowl so it would conform to the bowl's shape (like a Taco Bell's taco salad without the Mexican-ness). Sprinkle with a little olive oil or butter spray so it'll crisp in the oven. 

2) While the "bowl" is baking, I fried 2 egg over easy; super easy peasy lemon squeezy. AH, I so love EB eggs because they come from cage-free chickens aka happy chickens aka happy eggs aka happy me.

3) Once the tortilla has taken on the shape of the glass bowl and crisped up, remove (with oven mitts, learned that the hard way) from the bowl and place on a separate plate. Perdy! Take 1 of the fried eggs and place it on the bottom of the edible bowl. I punctured the egg, so the yolk could be absorbed into the tortilla and create an eggy yuminess throughout the salad.

4) Next, add your spinach (or legal greens of choice), tomatoes and other fun toppings. Lastly, place the     second fried egg (aka the cherry on top aka the crowned jewel), and just admire the masterpiece you have created. I, again, punctured the egg to let the yolk run free. 

This recipe was really quick and simple, and I'm a fan of anything where you can eat the bowl. 

Dig in!

Not Your Typical College Kitchen

Tomorrow is my 22nd birthday; the last time my age was a palindrome (spelled the same way front and backwards, like MOM and WOW) was 11...next 33!..AH! Where does the time go. I swear, after this tomorrow my age will reverse with each coming birthday (like Benjamin Button). Woo, can't wait to be 21 again next year!

Anyways. It's always an adjustment when I go back to school. I like my summer routine and am always anxious to get back into one once I start classes. Since this is syllabus week, I have a lot of time on my hand = a lot of blog posts.

While at college, I try my best to maintain a well-rounded, healthy diet. Our landlord (god bless him) has a garden which we're welcome to; so though I've been torn away from my backyard supermarket (tear), I still have access to fresh veggies! Hooray! And I must say that his garden makes mine look minuscule; his garden means business and I'm so thankful to benefit from it. 

Below is our refrigerator. Being the beginning of the year, it's a tad sparse; but, I have to say it's a pretty healthy college fridge. All of the green beans, zucchini, and squash are from our land lord's garden. And I've recently have had an obsession with Greek yogurt (hence the overstock over Oikos in the fridge) and agave nectar. It's like dessert for breakfast and who doesn't want dessert.

  

My other obsession? Salad. Doesn't sound too exciting, but I've been adding garden tomatoes, zucchini and green beans (ah so fresh) and mixing those with my organic spinach. Then topping it off with some fat-free Italian, S&P, oregano, and basil.  Heaven.

A masterpiece good enough to eat, and I think I will.

The rest of my cooking will be simplified and more easy-peasy since my resources are limited being at school and all, but...they all shall be delicious. Pinky promise.