Wednesday, July 15, 2009

Squash for breakfast: is that a zucchini in your omelete?

I won't make you endure a bad punchline to that title's joke. But I will invite you to take in the beauty of this breakfast:
Squash, chicken chorizo, queso fresco omelette
And the best part? I didn't make it. AdRi is La Reina of breakfast making here, and this was a wonderful omelet this past Sunday morning she whipped up with leftover grilled squash, chicken chorizo, cilantro freshly snipped from the garden, and one of my favorite cheese, queso fresco. I'm a fan of chorizo, but not a fan of the greasy pork chorizo. This is a chorizo flavored ground chicken we get from New Season's, and it provides the spicy flavor without the puddles of orange grease. Queso fresco is a Mexican cheese that crumbles easily, and is generally available in large grocery stores: salty and mellow, it provides a richness and tang.

Summer of Squash Omelete
Cook 1/8 lb of ground chicken chorizo in a nonstick skillet. When done, add in a handful of previously grilled squash to mix the seasonings and heat the squash. Transfer to a plate and cover to keep warm.
Whisk 2-3 eggs with a splash of milk and cook in the skillet until done to your liking. Gently fold in the chorizo/squash, and dress the omelete with fresh cilantro and crumbled queso fresco.

And look at that. You just had squash for breakfast.


Wacky Mommy said...

oh, yummy.

Lisa said...

That looks so very delicious. I want one!