by Sarah on September 20, 2011 · 12 comments

I had planned on having a really healthy and delicious bowl of yogurt and cereal, fruitastic goodness this morning.
The leftover mushroom and truffle risotto I reheated on the stove and ate instead was totally unplanned.*
*Risotto for breakfast [slash] lunch, known by some as brunch? Is that wrong?
I had planned on a yummy lunch [slash] dinner (linner?*) at hopdoddy burger bar.
*Much more appealing that “dunch.”
The flowers I was given beforehand? Definitely unplanned. :)

I had planned on hopdoddy coming through on some incredible burger beauty.

And I was totally right.
[Hello, Mr. “Magic Shroom,” with your field mushrooms, goat cheese, basil pesto, and buttery bun…
…it IS quite nice to meet you.]

[The fries were quite good, too.]
Spotting a NUTELLA & PRETZEL MILKSHAKE on the menu?
Totally unplanned.
Speaking of planning and unplanning, do y’all plan out your blog posts well in advance?
[If you have a blog that is.]

Today I was talking about my blog, and I said something along the lines of…

“Well, on Thursday I want to post this, but I better wait until Saturday for that post because no one ever reads it on the weekends and I’m SO behind on this and that…and shoot! I need to blog about that free cereal I got, and when am I going to blog about that recipe, because the post I want to do on Friday mentions that one and if I don’t post about it first does it all make sense with the flow? Oh my goll, and why is no one commenting?
No one even reads this anymore!”

But inevitably, I get inspired, or I suddenly make a really great recipe that I just HAVE to share…or I have a great foodie day or, like today, I just really want to share some “pretty” food pictures…and all planning goes out the window.
So for the sake of unplanning (and perhaps getting a surprisingly unplanned* number of comments from the peanut gallery I’m having strange insecurities about even existing at the moment?)…here is a successful recipe that I had planned to share with you last Thursday, since I talked about it during last week’s WIAW post. It was an unplanned success! [And it’s pretty. And I feel like showing you something pretty. :)]
*Not unplanned if I ask for them though, right?“Griegas” were born from the need to use up some eggs, and some Sensible Portions* Pita Bites chiplets.
*By the by…it’s hard to figure out a “sensible portion” when they are all broken on the bottom of the box. But they are SO much more delicious that way…
I realized (with a slight chuckle in my brain) that:

  1. Pita chips are presumably made from pita.
  2. Pitas are associated with Greek food (at least some of the time).
  3. The word for “Greek” in Spanish is griegas.
  4. “Griegas” sounds a bit like migas, which is the Spanish for “crumbs” and a Texican delicacy made from eggs cooked around tortilla chiplets.

So, using the pita chiplets could only result in griegas! And it’s EASY. Just cut up some veggies (mushrooms, tomatoes, bell peppers, and spinach)……and whisk up the eggs with a wee smidgen of milk.
Saute the aforementioned veggies in a little olive oil (or cooking spray is fine, really), with a dash of salt, pepper, and perhaps some oregano or Greek seasoning if you have it.
Once those have softened, toss in a handful of pita chiplets….and stir a bit.
I don’t know if the chiplets start to get toasty or if they start to soften a bit…but no matter.
The real action happens when you pour in the eggs!
Turn the heat down low so that the eggs cook slow.
Marvel both at that previously astonishing rhyme, and the fact that your food looks so darn lovely for being a mash-up (of epic Glee proportions) of random-ocity.
Dump it all out on a plate (or in a bowl…or maybe even a mug)…and as I’m not sure salsa would be the most appropriate, some pesto, or some olives, or a few sundried tomatoes or roasted red peppers might be nice to add on top.
Or Stonewall Kitchen Farmhouse Red Relish that you might stumble upon in your fridge.Nothing particularly Greek about that…but it was a nice addition to the unplanned perfection of this scrumptiously egg-cellent dish.

[Greek Migas]
(Serves 2)

4 cups vegetables of your choice, chopped [suggestions: onions, tomatoes, spinach, olives, peppers, zucchini, eggplant, mushrooms]
1 cup pita chiplets
4 eggs
2 Tbsp. milk
salt, pepper, garlic powder, or other seasoning of your choice

1. In a skillet or frying pan, combine veggies and seasonings in a smidgen of olive oil or with cooking spray; saute until softened.
2. While vegetables are cooking, whisk together eggs and milk in a separate bowl.
3. Add pita chiplets to the pan, cooking for a minute or so.
4. Turn heat down low and add eggs to the pan.
5. Cook, using a spatula to push eggs around the pan, until chiplets are softened and eggs are just set.

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eatmybeets.com September 20, 2011 at 7:40 am

mmm that egg dish looks delicious! Speaking of eggs, have you ever noticed the "best by" date? My egg's "best by" date is past. Do you think it's ok to eat? haha
And I usually "plan" some posts but then the ones that actually get to the blog are just spur of the moment because I'm so buys usually haha

Laura @ Sprint 2 the Table September 20, 2011 at 7:53 am

Ohhh… flowers!!! So pretty, lucky girl. :)

I have good intentions of planning… but I seem to get distracted. I'm totally jealous of those people who have posts stockpiled. (P.S. I think the same thing about Saturday posts.)

Migas = genius. Very pretty, too!

Lindsay @ The Lean Green Bean September 20, 2011 at 9:47 am

i don't really plan my posts unless i have a lot of extra time to stockpile some recipes to be posted….and let's be honest, that rarely ever happens..so i'm usually just wingin' it

iheartvegetables September 20, 2011 at 9:49 am

Yummm that looks SO good! And who were the flowers from?? Hmm??

I don't usually plan much. Sometimes I'll have a recipe I want to share, but usually it's just kind of whatever is in my head!

Allison September 20, 2011 at 9:53 am

Whoa! Greek migas? Fantastic!

I'm going to hopdoddy this week. So pumped! They have the BEST milkshakes. And of course, the burgers are to die for.

Isn't it strange how certain days get more hits? I try not to think about it and just do what I want, but it's hard haha

Halley September 20, 2011 at 9:56 am


That milkshake looks heavenly btw.

Tiff @ Love Sweat and Beers September 20, 2011 at 11:25 am

The recipe and the burger both look pretty friggin' tasty. I do plan my blogs, but not all the time. I guess I usually just write a draft the day before to save time.

Mary @ Bites and Bliss September 20, 2011 at 2:12 pm

I do the same with my posts all the time. It helps to have somewhat of a schedule to go by (otherwise I'll spend all morning thinking of SOMETHING to write which hardly ever turns out well.) But sometimes it's nice to just go with the flow and see what unplanned somethings come into your day to make them amazing. :)

Katie September 20, 2011 at 3:41 pm

Planning is weak! Actually, no it's not, it's probably very effective. I wouldn't know, I never do it. I have ideas (OH I SHOULD BLOG ABOUT THAT)but never write out a post a day or two before I post it.

I am still reading this thing though! I always don't have things to say on recipes, but I'm marking them for later make :)

Anonymous September 20, 2011 at 3:56 pm

Have you thought about making the milkshake at home?? I bet you could quite easily! I'm sure whoever got you those flowers would love it!

Michelle {the lively kitchen} September 21, 2011 at 9:04 am

Lovely flowers. The lunch looks pretty good too – you had me at goat cheese.

I sometimes try to plan out posts, but it usually doesn't pan out. Either I lose inspiration and take a few days off or I come up with all these things I just have to say.

Lele September 21, 2011 at 8:02 pm

Nice flooooooooowers! I kind of plan, too, though my planning evolves. And it often comes back to how much time I have in a given day/week/month/year to devote to blogging. Currently, I have lots of time and am focusing on alternating chatty, day-in-the-life entries with hardcore deliciousness recipe entries.

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