This is delicious and reheats in the microwave for a super-fast, very healthy breakfast, it’s vegetarian!
4 medium potatoes, boiled and sliced into wedges
1/2 large onion diced
one package soyrizo
1 tsp. cumin
1 tsp. oregano (finely ground)
1/2 cup flour
1/4 cup milk
1 tsp. baking powder
4 heaping tbsp. chunky salsa (as spicy as you like)
2 tbsp. olive oil
8 oz. package of Mexican cheese blend
Pre-heat oven to 350 degrees. Sautee onion in olive oil until clear then add soyrizo, cumin and oregano and brown, set aside. In a bowl crack 12 eggs and whisk in baking powder, flour, milk and salsa.
Place potatoes evenly spread out in your shallow baking dish. Add chorizo and onion mix evenly across this. Put in 4 oz. of the cheese then add the egg mixture and top with the final 4 oz. of cheese. Bake for 30 minutes at 350 degrees.
Harvest Sensations from Mother’s Market
With the refrigerated salad greens
It already has the kale, red cabbage and carrots in the package
It comes in 8 oz. or 1 lb. packages
Follow recipe on back
Options I used: 3-6 Stevia drops, instead of sugar
Both black and white sesame seeds
¼ – 1/2 cup Toasted slivered almonds
(depending on size of package you are using)
Directions that aren’t in the recipe: cut the kale in smaller pieces with kitchen shears, add the almonds and sesame seeds in the kale while hot, it helps the kale absorb the dressing better. Do this before adding the dressing.
Mix the olive oil, rice wine vinegar, sesame oil (use the chinese kind),
Stevia (or sugar), and pepper.
If using seasoned rice wine vinegar, don’t add any salt until you get the dressing mixed, then be very light on salt, or none.
Making the salad a few hours, or a day ahead, is even better.