Twiggie Makes by Candace Grahl

I know for someone who claims that she hates to cook I post my fair share of recipes here. But I guess that’s because I have learned to streamline things and make only what is easy and delicious and some-what healthy as well (and can be done while holding a crying child or playing playdough). Hubby and I got a quesadilla makerfor a wedding gift and seven years later we still break that bad boy out to use regularly. The only thing is quesadillas, once they’re cooked, are not good after they are refrigerated. They get super soggy and overly chewy once they’re reheated. We found this out the hard way so we only make enough quesadilla’s for dinner, and refrigerate the filling to make more later, if we so desire. One morning I wanted some eggs, since I love LOVE love eggs, but wanted something different than my usual poached eggs. Rifling through the fridge, my eyes landed on the tupperware containing the quesa-filling and thus the best omelette ever was born. I think the beans and corn really make it, but so does the cheese. And the peppers. Ooooh and the red onion. Yes, win-win-win in my book. So give it a try and if you’re not a fan of eggs, omit the eggs and hang onto the recipe since it makes a great quesadilla or burrito filling as well.

Quesadilla Omelette

1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 cup red onion, chopped
1 cup frozen corn (you can use canned I just prefer frozen since it’s crunchy and canned corn is rather soggy)
1 can black beans, drained and rinsed
3 cloves garlic, minced
1 tbsp dried cilantro
3 eggs (or 2 whole and 1 egg white; 1 whole and 3 egg whites), beaten lightly
salt & pepper to taste
a little butter or olive oil for sauteing

Grease a frying pan with butter or olive oil and saute peppers, onions, garlic and cilantro until slightly tender (on med-high heat for about 5-7 mins). Add beans and corn and saute for another 3-5 minutes. Set aside.

Clean frying pan or use another and add a light layer of butter or olive oil. Pour egg into frying pan and cook on medium heat until the egg starts to gel (about 5-7 minutes).

It shouldn’t wiggle when the pan is jiggled (wiggle and jiggled - these are technical terms people)

When egg has set, add half of the cheese to half of the cooked egg…

…then add about 1 to 1 and 1/2 cup of your quesadilla filling (however much you want - I like lots of veggies in mine)…

…and then the rest of the cheese

Now this is the part where I tend to say very adult words because it can rip easily. Take your spatula and gently slide it under, in an up and down motion to release the egg from the pan. We have a great Martha Stewart non-stick pan but inevitably from time to time it will stick. And I like my food to be pretty - that’s more than half the fun for me.

So once you get that side released from the pan, fold it on top of the cheese and quesadilla mix and let cook for another minute longer, letting the cheese melt.

Once again give that bottom a gentle sweep with your spatula and slide off onto a plate.

And there you have a delicious and beautiful quesadilla omelette. It is so good you guys. And what’s even better, you have plenty left over to make about three or four more, or throw inside some tortillas for a quick lunch. Deeeeeelish.