Terre Pruitt's Blog

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Archive for the ‘Food’ Category

Potato, Ham, and Broccoli Quiche

Posted by terrepruitt on March 1, 2021

A long time ago I purchased a quiche making kit from the place that we get our organic produce delivery from. It was really good. I decided to get the dough again to make a quiche. When I had ordered the dough I didn’t know what I was going to put in the quiche. But then I came across the ham we had for Christmas and we had received broccoli in the produce box so I thought that would be good. This is a quiche recipe with an idea of additions. I didn’t really measure the additions (I am guesstimating the amounts below) and they turned out to be too much.

I used the same ingredients and ideas as the last quiche, except this time I put in ham and broccoli. I actually put in way too much stuff as it spilled all over the oven. It was very tasty.

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potatoes (2 small)
onion (3/4 cup)
ham (1/2 cup)
broccoli (1 cup)

1 12 ounce ball of pie dough
1 1/4 cup shredded mozzarella
6 eggs
1 cups of half and half
Salt
pepper

I cut up the potato, I chopped some onion, I cut up the ham, and I cut up the broccoli. I sauteed some chopped onion then added the potato. I cooked the potato not all the way done because I wanted to add the ham AND it was going to be cooking in the oven for 50 minutes. Then I added the ham to the pan. The ham was already cooked so I as just trying to get the potatoes to get that yummy ham flavor. I added the broccoli last and barely let it cook because I like raw broccoli and I knew it still had to cook in the oven.

I followed the instructions from the recipe card from my first quiche.

Let the dough sit out for at about 30 minutes.

Preheat oven to 375° F. Lightly grease pie pan with oil. Dust countertop and flatten the ball of dough. Use a little more flour on top of the circle and, using a rolling pin, make the circle larger – large enough to fit into the pie pan. Place the dough in the pie pan, making sure it covers the bottom and can be pressed into the sides. Place the pie pan in the freezer to chill while you make the filling.

(I used an electric hand mixer.) Beat the eggs, then add the half and half, then using a spoon, stir in 1 cup of the cheese, add salt and pepper if you would like.

Put your additions (for me that was the potatoes, ham, and broccoli) in the pie pan, then pour the egg mixture on top. Stir bit to make sure it is all mixed together. Then bake for about 40 minutes. Check to see that it is pretty much done – not jiggly, then put the rest of the cheese on top and cook until melted. The quiche should be fully cooked before eating, so make sure it is not jiggling.

Serve hot.

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What kind of quiche do you like?

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One Pan Turkey and Egg Noodles

Posted by terrepruitt on January 11, 2021

My hubby has been doing the shopping for the past eight and half months and while I would often have a menu planned for at least one meal, I didn’t always have meals for the entire week planned when I was doing the shopping. So having to plan the entire week Sunday night is kind of a challenge. It is much easier when I cook something that will last most of the week (we are still eating Beer Cheese Potato Soup from Wednesday) . Or if he cooks something like that. You (may) know I LOVE leftovers for that reason – Cook once, eat multiple times. Well, my friend gave me the One Pan Easy Beef And Pasta recipe. And it is DELICIOUS. I made it one week and we ate it for days and I loved it so much I made it the next week and we ate it again for days. But the second time I did it with ground turkey. So here is that recipe with the adjustments.

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• 4 tablespoons coconut oil, divided
• 10 oz mushrooms
• garlic salt (and pepper*)
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb ground turkey
• 2 tablespoons paprika
• 3 cups water
• 1 cup cooking sherry
• 4 teaspoons Better Than Bouillon/Roasted Beef

• 12 oz dry egg noodles
• 3/4 cup sour cream
• 3 tablespoons ricotta

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Heat the remaining 2 tablespoons of oil then add the onions. With such a hot pan, they may cook rather quickly, so when they are translucent stir in the garlic, cook until fragrant (usually only about 30 to 45 seconds). Add the ground turkey to the pan. Break it up as it cooks. Add some garlic salt and some pepper*. Once it is all broken up sprinkle the paprika over the meat then stir to mix it in.

Pour in the water and sherry stir in the Better Than Bouillon**. Once it is incorporated add the dry pasta. Stir until the pasta is mixed in then bring to a light boil. Turn down the heat place a cover on it – plan to let it cook for 12 to 18 minutes, but stir it often. During one of the stirs add the 3 tablespoons of ricotta. Stir until it is incorporated into the mix. Keep an eye on the mixture you want to make sure the meat is cooked through, but you don’t want to overcook the pasta unless you like it like that.

After the pasta is cooked to your liking, remove the pan from the heat and add the mushrooms and sour cream. Stir until all the ingredients are mixed well.

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So good. My mouth is watering thinking about it. This is what we are having this week. Can’t wait!

Which do you prefer, ground beef or ground turkey?

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*I don’t use pepper.
**I don’t make the broth beforehand, I just add the water and flavoring to the pan and let it mix with the food

 

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Persimmon Pork

Posted by terrepruitt on December 2, 2020

I have a persimmon chicken recipe and this is basically the same thing. Do keep in mind with chicken or pork that you need to cook it thoroughly. And lately the size of the chicken breasts we have been getting take a considerable amount of time to cook, whereas the pork seems to be thinner than what we used to get. So check the meat for correct doneness.

This is also a recipe “idea”. I can’t give exact amounts and measurements, but you can prepare it to your tastes.

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4/5 boneless pork chops
salt
fruit flavored balsamic vinegar
shallots
2/3 persimmons
cinnamon
nutmeg
2/3 persimmons
pepper if you would like

Salt both sides of the boneless pork chops then arrange them in your baking dish. Pour the vinegar over the pork, flip them so that both sides have been flavored with vinegar. Chop the shallots (1 or 2 is fine . . . depends on size) and put them over the pork. Sprinkle with cinnamon and nutmeg. Cut up the persimmons and spread them on top of the pork. Sprinkle with cinnamon and nutmeg.

Bake at 375° F. After about 10 minutes, take the dish out of the oven and flip the pork. If it needs more moisture add some more vinegar . . . you don’t want too much overpowering the persimmons. Arrange the persimmons back on top and around the pork, sprinkle a little more salt, cinnamon, and nutmeg then baked it until done.

Serve over fresh/raw greens or rice.

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I like Mission Fig Balsamic, but sometimes I don’t have that, so I use a sweet one, but not TOO sweet. I don’t want it to overpower the persimmons. And balsamic will so or even soy sauce, like I used with the chicken.

As I mentioned, I do this with chicken too . . . tis the season.

As I always ask . . . what do you do with persimmons?

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One Pan Easy Beef And Pasta

Posted by terrepruitt on November 11, 2020

Recently my friend sent me a recipe and it had such an exquisitely simple list of ingredients and sounded so easy to make that I put what I didn’t have on hubby’s grocery list and I made it the next day. I only altered it slightly* and that was more out of necessity/ease than anything else. The pasta came in a larger sized package than was called for and we had more sour cream (but not enough to save) than was called for. Also, I used more onion and garlic because . . . well, it’s onion and garlic! I made it and it was DELICIOUS! It was good on the night I made it. The “sauce” was VERY watery so I decide that the next time I made it I was going to use less water. When I use “broth” I use Better Than Bouillon so I would be able get the same amount of flavor but use less water. But, as is often the case with pasta dishes it was even BETTER the next night. And the liquid had been soaked up and so I figured the next time I made it I wouldn’t use less water. AND . . . it was even BETTER on the next night.** Here is a super easy recipe my I-would-be-crazy-if-it-weren’t-for-her-during-this-shelter-in-place friend sent me.

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• 3 tablespoons olive oil, divided
• 8 oz. mushrooms, sliced
• salt and pepper***
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb. ground beef
• 2 teaspoons paprika
• 4 cups water
• 4 teaspoons Better Than Bouillon/Roasted Beef****
• 12 oz. dry rotini
• 3/4 cup sour cream

Heat 1 tablespoon of the olive oil over medium heat in a large skillet (large enough to hold all the ingredients). Add the mushrooms to the pan and let them cook a bit, then sprinkle with salt and pepper. Keep cooking until they are done to your liking. Then remove from the pan and set dish aside.

Heat the remaining 2 tablespoons of oil in the same pan. Add the onion, season with salt and pepper, cook until translucent. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef as it cooks, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour the water in and add the Better Than Bouillon/Roasted Beef, stirring until it is incorporated, then add the dry uncooked pasta. Bring to a light boil then turn the heat down and cover. Continue to cook, stirring often, cook until the pasta is al dente, about 12-18 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve.

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There are a lot of asterisks in this post!

*Ok, shoot, as I was typing up the recipe I realized I changed a few more things than I thought. The recipe called for cremini mushrooms, low sodium broth, and fresh parsley. I didn’t use those ingredients.

**The leftovers were very good, especially since the pasta had soaked up the sauce, but I also added a few teaspoons of ricotta cheese. I heated the leftovers in a pan and stirred in the ricotta.

***I do not use pepper. I just left it in the recipe for those that do.

****I never MAKE the broth. No matter what I am making I just add the water then add the Better Than Bouillon and figure it all can get mixed up that way. I don’t add the Better Than Bouillon to the water and MAKE it broth before adding it to the ingredients.

Again, this was sooooo good, I had decided to make it again this week. I did more adjusting and now my mouth is watering thinking about it. I love this recipe because it is super simple and the return is a super yummy dinner, but I will probably make it the way I did last night from now on. I will post that recipe later.  And you can share with me how you made it.  So easy, so many things you can do with it.

Don’t you LOVE easy and tasty recipes?

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Extra Rich Cheesy Quesadilla

Posted by terrepruitt on November 2, 2020

Since my husband came home with that delicious ricotta cheese recently, I have found other ways to use it, besides just pizza. I put it on and in a lot of things. Here is an easy way to bump up that lunchtime quesadilla:

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Extra Rich Cheesy Quesadilla

1 flour tortilla
1/2 – 3/4 cup shredded cheese
1 tablespoon ricotta
1 tablespoon chopped onion
nutritional yeast

Put tortilla in pan, turn the heat onto medium. Chop some onion. Flip the tortilla over. Spread one half with the ricotta cheese, sprinkle the shredded cheese on the ricotta, sprinkle the onion on the cheese, then sprinkle it all with some nutritional yeast. Fold the tortilla. Heat until golden, then flip.

Serve.  If you like salsa, sour cream, and/or guacamole I am sure they would make a GREAT addition to this!

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I am not one to plate my food fancy. I just wanna eat!

I LOVE this ricotta!

What do you put in you quesadillas?

 

 

 

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Pumpkin Cookies

Posted by terrepruitt on October 19, 2020

I don’t actually have pictures of these because I have not made them (at the time of this posting), but I was looking through my e-mail for something and I saw that I had sent this recipe to my niece for the umpteenth time and every time I send it I tell her I am going to put it on my blog to make it easier for the both of us and I never have.  But the last time I sent it I said for sure I am going to post it THIS TIME.  I know that if I wait until I actually make them I might post it not so I thought I had better just put it on here and then maybe it will inspire me to make them and I can take pictures and add them to the post.

These are delicious.  I like to make little ones so they are almost bite size, but larger ones that take a couple of bites are good too.  Mini semi-chocolate chips are the BEST, but if you only can find regular-sized chips that works too!  Ha.  Make ’em how you like to eat ’em.  They are sooo good!

This is an ancient recipe my mom used to make.  So ancient that the actual recipe was from the newspaper.

I personally don’t remember if I have ever gotten the “makes about” out of ANY cookie recipe, but you may have so I am going to tell you that the original recipe says “makes about 6 dozen”, but the recipe here has twice the ingredients than in the original recipe.  I don’t think I have ever gotten 12 dozen out of this recipe.  I will let you know when I make them.

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1 cup butter (softened)
3 cups sugar
2 eggs
2 cups canned pumpkin
2 teaspoons vanilla
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts
2 cups mini semi-sweet chocolate chips

Preheat the oven to 350° F.

Cream butter and sugar together until light and fluffy.  Beat in the eggs, pumpkin, and vanilla.  Sift the flour, baking powder, baking soda, salt, nutmeg, and cinnamon together.  Mix it.  Add the dried mixture to the creamed mixture and mix well.  Add the walnuts and chocolate chips; mix thoroughly.

Drop by teaspoon (or whatever you use) onto a well-greased cookie sheet.  Bake at 350° F for 10 to 15 minutes (depending on the size) or until lightly browned.  You want to make sure the cookie is cooked . . . these ones are not good slightly raw like some cookies.

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Ahhhh, now I want to make them.  I will try to do it soon so I can put some pictures up.

Even if you don’t like pumpkin – which I didn’t when I started eating these as a kid – you will like these, probably.  They aren’t heavily pumpkin flavored.  But they are moist and yummy.  Enjoy.

Let me know what you think!!!

EDITED, 12.19.20 to add pictures of cookies . . . hence the sleigh Christmas decoration. I do not decorate for Christmas in October.

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Full Belly Farm Pizza Dough

Posted by terrepruitt on October 7, 2020

We haven’t had outside prepared food since February or maybe March.  I really wanted a pizza . . . now I kinda want anything that I would normally have just to have a treat . . . for now we are not having takeout of any kind, so I am making pizza.  I don’t make the dough.  Dough and I have a love-hate relationship; I LOVE to eat it, but I HATE to “deal” with it.  It always just sticks to my hands and I can’t deal with that.  People say to use more flour but then I just end up with flour all over the place and dough stuck to my hands.  A friend who used to make pizza every Friday night says she uses a bit of oil.  I tried that and realized it works.  So I use more than a bit of oil.  At first I was just putting it in the bowl with the dough (bringing it to room temperature seems like a must) and flouring the pan, but then I decided to put oil on the pan.  My niece gave me the idea to use parchment paper to roll out the dough because I was ending up with dough all over my hands AND my rolling pin.  I have to put oil on the parchment paper so it doesn’t stick, but I am able to just wipe the roller off because there is no dough or even oil on it at all.  Parchment paper (and my niece) to the rescue.  So this isn’t really a recipe, it is just me showing how I “make” pizza.  And the terrible job shaping that I do.

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I take the one ball of dough and split it to make two pizzas . . . a his and a hers.

I LOVE mushrooms on my pizza and I prefer they get cooked FIRST, so I have to cook the mushrooms.  I don’t really LOVE tomato sauce so I usually just put that on my husband’s pizza.  I just use a bit of olive oil.  Most times it is just mozzarella and mushrooms, sometimes breakfast sausage.  But I asked for Ricotta (my husband does the shopping) and they didn’t have the regular kind and my husband bought some out of the deli case.  I don’t know about your grocery store, but things in the deli case at our supermarket tend to be the more “gourmet” kind of stuff and definitely more expensive.  This ricotta was sooooooo good.  It was so smooth and creamy.  Yum.  I wish I would have noticed the lid was upside down when I took the pictures.  I turned the tub so I could read the side but didn’t even notice the lid.  I was focused on the reflection of the pizza dough label.  (Ok, so I can’t take pictures NOR deal with pizza dough!)

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I wrote a post about DIY pizza in August 2018, I mentioned thinking the dough needs to be cold . . . it seems easier to handle but the instructions and my professional pizza making friends says it needs to be room temp so when I remember that is what I try to do.

So . . . how do YOU deal with pizza dough?  Do you make your own?  Do you roll it or do you stretch it?  What is your favorite pizza topping?

 

 

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The edges were getting too crispy on this so they were picked off before I thought to take a picture . . . then after it was cooked I completely forgot about taking pictures!

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A Dozen Kiwis? Make A Drink

Posted by terrepruitt on September 9, 2020

My husband is the plant man at the office. He takes care of the plants. People bring him dead plants (to which he says, “It’s not dead.”) and he brings them back to life. Well, the shelter-in-place started somewhat abruptly and while there was someone there to water the plants, he is not the “Plantman” so my husband wanted to bring home any that have survived this long. So he went into the office the other day and somehow ended up with a dozen kiwis. I know they were from someone in the office, but I didn’t get the story as to how my husband got them. Since no one is supposed to be in the office I believe when someone is going to go in for something they notify the boss or office manager so that everyone else can stay clear, so perhaps they were left there for him as his visit was somewhat scheduled. ANYWAY . . . . a dozen kiwis. My husband LOVES kiwis. I guess I like them but I don’t like to deal with them. The fuzz . . .no thanks. These were non-fuzzy as I ended up eating the skin (just on the very thin slice that was my drink’s garnish).

Anyway . . . I cannot tell you how it came up . . . but it did and now I have a new favorite drink. My husband is a very good bartender as he does a lot of research and “figuring” before he makes a drink. Of course, when one is creating a drink with ingredients on hand and recipes pieced together the first one isn’t always great. But he works to perfect. These ones . . . the very first ones . . . were great!

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Photo courtesy of John Pruitt

Here is my husbands’ Kiwi-Tini recipe. He thinks of it as a kiwi-martini-daiquiri and wants to call it a KMD. The fruit isn’t frozen and it is not slushy, so . . . I don’t know. I’m posting it as a:

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Kiwi-Tini

Two martini glasses
Muddler and something to muddle in
Drink shaker
Additional strainer
2 kiwis
2 teaspoons of maple syrup
4 ounces of vodka
Ice
Sugar
spoon

Skin the kiwis. Slice the kiwis – save two slices (for garnish) . . . then chop the remaining kiwi slices. Muddle the kiwis. Use some of the kiwi juice to wet the rims of the glasses. Dip the rims in sugar. Put the vodka, maple syrup, muddle kiwis, and a few cubes of ice in drink shaker. Shake the shaker mixing up all the ingredients.

Then using the strainer that is in the shaker (ours has a strainer) pour equal amount of liquid in each glass.  As all the muddled kiwi will clog this strainer use an additional strainer to strain as you pour the rest of the liquid (equally) into each glass. You are using strainers to keep the kiwi from plopping in the glass. Also not letting the kiwi just plop will allow you to distribute it evenly between the two glasses. Use a spoon to fish out the ice cubes and then to evenly distribute the muddled kiwi into each glass. Garnish with the slices you saved early.

Enjoy.

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This is a very refreshing drink. The day he made them we had record breaking heat so it was soooooo perfect. The kiwis are a bit tart and pair perfectly with the syrup and sugar. I think if I were using simple syrup I would start out with less as it will just add sweet and not any rich flavor.  But, that is just my sense, I don’t know because we have just been using maple syrup when things call for simple syrup.

As I mentioned, these kiwis were not fuzzy.  I thought my husband had washed the fuzz off, but he did not.  He also did not peel the kiwis we used as garnish (can you see?) . . . that is how I ended up eating the skin.  It was so thin, I thought I would try it.

So, doesn’t this sound delicious?  Let me know what you think after you try it!

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Snack For Lunch

Posted by terrepruitt on August 17, 2020

I had pizza dough delivered in our organic produce delivery last week and it shouldn’t sit around too long so regardless of the sweltering temperatures we have been having I have to turn on the oven to cook the pizza. And I like it with mushrooms and lately sausage so I also have to turn on the stove to cook both. Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via ZoomWith that in mind there was no way I was even using a toaster today for lunch. Sometimes the simple things are good for lunch. Normally I would think of this as a snack, but then again . . . I knew I was having pizza tonight AND I was eating rather late due to the Nia White Belt Training that ends at 2:00 pm PDT. So I just had a snack for lunch.

I had an apple with peanut butter and cheese. Wait, I didn’t combine the peanut butter WITH the cheese and normally I would have one or the other apple with peanut butter OR apple with cheese, but I wanted some cheese and I wanted some peanut butter. So I had a few slices with cheese and the rest with peanut butter.

My husband likes to have peanut butter and banana as a snack. I should say he LOVES to have that.  I can’t say that I like it.  I will have to try it next time he has it.

What about you? What snacks do you sometimes have as a meal? What do you like to have with your peanut butter? What do you like to have with your cheese? What do you like to have with your apple?

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Panini Pressed Eggs And Cheese Tortilla Wrap

Posted by terrepruitt on July 15, 2020

I saw this really easy idea for breakfast (well they called it a snack) in a Cookist video on Facebook. As usual. it looked so easy, I didn’t even look at it a second time when I went to do it. Hmmmmm . . . can you see where this is going already? Yeah, I should have watched it before I did it because it had some key things in there that I am going to say make a big difference. But, if I ever try this again, I know to cook it longer. When I made this for my hubby I needed to put in a pan and cook it more because apparently he does not like his eggs yokes that runny. I don’t eat any type of egg except scrambled so I don’t usually cook his eggs. Anyway, if you try this follow the way they do it in the video.

The only way to see the video is through FB.

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two flour tortillas – burrito sized
1 Cup of shredded cheese
two eggs
salt pepper
2 slices of lunch meat

optional things:
salsa, avocado, sour cream, hot sauce, more cheese, onions

Place the tortillas on the cold grill so they cover the whole grill with one side of one tortilla over lapping the other, put the cheese across the tortillas. Crack each egg into its own separate pinch bowl. Then carefully slide each egg on top of the cheese.   Sprinkle egg with salt and pepper.  Places the lunch meat on top of the eggs, sprinkle more cheese. Fold the edges of the tortillas to form a wrap. Close the press. Then turn it on to cook. My press has a medium setting so I used that. Cook the wrap until the tortilla is golden brown, making sure to cook it as long as you would like your egg to cook.

You can serve it with any optional topping you would like.

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The first mistake I made was I was using smaller tortillas. The second mistake I made was I cracked the eggs directly onto the tortillas/cheese. Sliding them from their own bowl allows you to place them more precisely so they don’t start to run off the tortilla. Another mistake (I have to stop counting because I made so many) was I turned the grill on while I was doing the assembling so the tortillas were cooking the whole time and I was concerned about browning it too much and did not let it cook enough. Also, with the grill on it made the tortilla too hot to handle and fold correctly.  But if you do not do ANY of the THINGS I just mentioned as mistakes, you can do it.  I thought this was really cool.  And my husband enjoyed it once I cooked the eggs a tad bit more.

What do you think? 

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