Last night I made for my hubby and I, some super tasty Beef Wellington, served on some creamy mashed potatoes and asparagus with hollandaise sauce. Have to say this was a very well deserved dinner after lots of yard work……<3
Sunday late morning, too late for breakfast, too early for lunch, so time to turn breakfast and lunch into brunch!
Available ingredients were:
- Sun-dried Tomato Tortilla
- Egg Beaters
- Vine Tomatoes
- Onions and Mushrooms
- Cilantro and hot banana peppers
- 1tsp pesto sauce
- Shredded cheese
Slightly crisped up my sundried tomato tortilla in a pan with a little spray of pam. Once it was nice and golden I turned that off and spread my tsp of pesto sauce on it.
In a separate pan I sautéed the onions and mushrooms, then threw in the eggs until they were nicely scrambled :-). Oh need to mention that I added a dash of tabasco sauce to the mix….
Sliced some vine tomatoes……
Topped my crispy tortilla with the scrambled eggs, then chopped up some hot banana peppers and fresh cilantro and sprinkled it on top.
Finished it off with a handful of shredded cheddar cheese and placed it under the broiler till the cheese melted.
This was the perfect tasty and fullfiling light brunch to follow last nights heavy but delicious dinner :-).
FOODYANDY 