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.
[If you have a blog that is.]
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:
- Pita chips are presumably made from pita.
- Pitas are associated with Greek food (at least some of the time).
- The word for “Greek” in Spanish is griegas.
- “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.
4 cups vegetables of your choice, chopped [suggestions: onions, tomatoes, spinach, olives, peppers, zucchini, eggplant, mushrooms]
1 cup pita chiplets
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.