I’d like to retract last week’s statement that peanut butter and salsa
don’t go together…
ESPECIALLY when it’s THIS peanut butter…
And THIS salsa!
After my disappointment with the combo of peanut butter and plain restaurant-style salsa, I just couldn’t let it go I decided to do a little taste-testing…
Little did I know that that single tortilla chip would spawn into such deliciousness…AND my breakfast for the next THREE days!
Behold the beauty of my sweet and spicy PEANUT BUTTERY omelette! 😀
Nothin’ ticks tastes like a Timex Thai-Mex!
Sorry…couldn’t help myself! 😉
Peanut Butter & Pepper Omelette
By:
Prep Time: 5 minutes
Cook Time: 5-6 minutes
Keywords: fry breakfast high protein egg whites Thai Mexican
Ingredients (Serves 1)
- 4 large egg whites (2/3 cup)
- 1/4 medium red bell pepper, sliced or diced
- 1/8 cup diced red onion
- 2 Tablespoons fruity salsa (I like Mrs. Renfro’s pineapple salsa)
- 1-2 Tablespoons chopped fresh cilantro
- 1/2 Tablespoon coconut peanut butter spread (or regular peanut butter) thinned with water
Instructions
1. Heat a small, non-stick skillet to medium heat and coat with cooking spray.
2. Add egg whites to skillet and swirl around until the eggs coat the sides of the pan about half way up.
3. Allow to cook for 3-4 minutes and then add veggies, cilantro, and salsa.
4. Cook for another 2 minutes (egg will start to pull away from the pan a bit) then carefully fold over (or roll) omelette closed.
5. Plate and top with thinned peanut butter.
6. Garnish with more diced pepper and onion, peanuts, and chopped fresh cilantro.
My mind is STILL reeling from the flavor combo…coconut, peanuts, sweet peppers, spicy cilantro!
But it didn’t stop there.
Anyone catch a glimpse of that orange-drizzled toast in the background?
Seriously, go to TJ Maxx….after you find that mustard, you have GOT to get this honey!
Perfectly sweet with just a little kick behind it…
Yes, I will make anything into finger food! 😉
And if your omelette-making skills fail you you want to take the Thai-Mexican fusion even farther?
Breakfast tacos! 😀
Peanut Butter & Pepper Breakfast Tacos
By:
Prep Time: 5 minutes
Cook Time: 4-5 minutes
Keywords: fry breakfast high protein egg whites Mexican Thai
Ingredients (Serves 1)
- 4 large egg whites (2/3 cup)
- 1/4 medium red bell pepper, diced
- 1/8 cup diced red onion
- 2 Tablespoons fruity salsa (I like Mrs. Renfro’s pineapple salsa)
- 1-2 Tablespoons chopped fresh cilantro
- 2 corn tortillas, warmed in microwave
- 1/2 Tablespoon coconut peanut butter spread (or regular peanut butter) thinned with water
- Garnish with more cilantro, unsweetened shredded coconut and/or chopped peanuts.
- And don’t forget the hot sauce!
Instructions
1. Heat a small non-stick skillet over medium heat and coat with cooking spray.
2. Scramble egg whites and veggies, stirring frequently, until done (4-5 minutes).
3. Divide eggs between the two corn tortillas, top with salsa, thinned peanut butter and shredded coconut.
Just do me ONE favor…
Send me your egg crispies? 😉
Not enough strange for you today? Then head on over to Laura’s blog and check out what my fellow weird foodies have been mixing up this week!
What’s your favorite International cuisine?
Ethiopian!
Do you eat the egg crispies?
