December is a month dedicated to celebration by way of eating and drinking. After Boxing Day passed both Chris and I were feeling, er, gross. There is no simple way to describe it other than using that word, “gross”. The only other equivalent is “icky” after 6 outings with family eating massive quantities that the 2 of us cannot seem to metabolize anymore. Noticeably, it affected our bodies and made us long for protein shakes. We have one more dinner to go and that’ll be the end of it. We are bound to be back on a cleansing soon but in the meantime we are doing our best to keep things light until we can plan a stretch of clean eating.
Starting with breakfast, I made something I hadn’t made in a long, long time. Someone from my work told me about this nifty recipe a few years ago and just the other day, I decided it was time to revive it. I call this my lazy version of a Dutch pancake because of the flat shape it is finished in. It is the easiest thing to make and if you’re late rising birds after a night of merriness, this is great to counteract with some of that merry consumption in a lighter format. If all else fails then I encourage you to consult with your local Denny’s.
Egg Tortilla Pannekoek
Yields 2 servings
2 large eggs
2 egg whites
3 scallions, finely chopped
1 oz of light cheddar, thinly sliced or shredded
2 large flour tortillas
Salt
2 tbsp light cooking oil
Tobasco sauce or Louisiana hot sauce
Heat a large non-stick skillet over high heat. Crack one whole egg into a bowl and whisk together with one egg white. Add a pinch of salt and whisk to mix. Brush the pan with half the oil. When the oil is slightly smoking, sprinkle half the scallions into the pan. Do NOT toss. Pour the egg mixture into the pan and tilt the pan on all sides to spread the egg throughout the bottom of the pan. Turn the heat down to medium high. Arrange half the cheese over top the egg while it is still cooking. Press the tortilla on top of the egg and cheese and cook for 2 minutes. When the bottom of the egg is golden brown, flip the pannekoek over to brown the tortilla for 2 minutes. When the tortilla is crispy, remove the pan from the heat and slide the pannekoek onto a plate. Repeat with the second egg and other half of the ingredients. When finished, serve with Tobasco sauce, or Louisana hot sauce, and a good cup of black joe.
