Spring Veggies on Egg Tortilla

This time of year life can get a little hectic with taxes, birthdays, holidays and just plain keeping up with everyday work. I don't know about you but doesn't it seem like the days are going by faster and faster. As time slips by you start to prioritize and maybe even let some things go completely. Times like this bring about innovation and measure to our lives too.

Last Saturday after a particularly long hike I stood in the open door of the refrigerator. It was mid-morning and with only a granola bar under my belt I was fairly hungry. There was not much to look at, really just a couple of eggs and some veggies. Specifically, I had 2 eggs, 5 fingerling potatoes, 4 stalks of asparagus, a small wedge of cabbage, some fresh pea shoots and a couple of radishes. I was sweaty and tired and did not want to run out to the market. Knowing myself well enough, I knew that I would probably grab something quick and unhealthy first, and then be to full to fix something healthy next. So I decided to work with what I had, and this is how this particular meal came about.

Ingredients:

1 egg for each person
1 tablespoon milk or cream for each egg
2 or 3 different types of veggies (I used fingerling potatoes, asparagus and cabbage)
2 or 3 different types of toppings (I used raw pea shoots and radishes)
Salt and pepper to taste
Sriracha for some spice

To prepare:

In a small sauce pan bring water to a boil and steam fingerlings until just tender, about 5 minutes or so. Remove from pan with slotted spoon, add asparagus and cook 1-2 minutes, remove from pan. Cut both into 1/3 to 1/2 inches in length, whatever size you choose try and make them both the same. Set aside.

Cut cabbage into thin strips and saute with a little olive oil, salt and pepper until desired tenderness. Set aside.

Using 1 egg at a time, beat egg with 1 tablespoon milk. In a non-stick pan on medium heat add a teaspoon or so of olive oil then egg and swirl pan around to get a thin flat layer, like a tortilla. When the egg starts pulling away from the sides of the pan and looks almost done you want to flip. It's a little hard to turn at first but just be patient; with your spatula work around all sides of egg and then do one quick flip. Cook another minute or so and set the egg on it's own plate and repeat the process.

Top the egg tortilla with veggies and garnish with pea shoots and radish. Enjoy with a few pops of sriracha and it's done and ready to go. Enjoy!