BFD, Egg, kale, and refried beans tostada. 1/17/21

Corn tortilla with refried beans, scrambled egg, wilted greens, salsa, and cherry tomatoes

Sunday’s Breakfast For Dinner was so enjoyable that after I cleaned my plate for the first time, I retooled and made a second tostada. I really enjoyed the contrasting flavors, spiciness from the salsa, bitterness from the wilted greens, and psuedo fatiness from the eggs and refried beans. I am definitely a fan of non-fat refried beans! My dinner also had variation in texture, temperature, and color.

John, who does not need as much excitement in food as I do, made his usual perfect omelet with ham, mushrooms, onions, and cheese.

When you cannot think of what to make for dinner, think eggs! They are so versatile!

This entry was posted in American, Easy, Eggs, Kitchen tips, Legumes, Mexican, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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