I’m sure you can tell from the dearth of posts on the blog this month, but life is just plain crazy lately! My husband is finishing things up with his last semester of nursing school, which means lots of clinical hours, tests, papers, projects, and presentations. I’m still trying to get the hang of my new job, and due to when I started and the needs of the unit, I ended up with a two month stretch of night shifts. A few weeks in I was having so much trouble sleeping (and becoming so sleep deprived) that I went to the doctor and was diagnosed with a sleep disorder. Awesome, right? (Not!) It doesn’t help that the kids are out of school for the summer and have all kinds of energy. All day long. My doctor and I brainstormed some strategies together and I was able to cope with my night shifts, but I really haven’t had a lot of energy for much of anything else lately. Anyway, this week I finally switched back to day shifts for a while, and I’m starting to feel like a human being again. It’s kind of amazing, actually! 🙂
While I’ve been trying to survive my work schedule, my husband Geoff has been picking up the slack and cooking a lot lately. Now that my schedule’s a little easier to handle, I’m trying to ease myself back into the swing of cooking (at least on the days I have off from work) and it helps to have easy recipes like this one that I can pull out when I need them! I know I should probably come up with a fancy name for it, but eggs and tortillas is what I always called this dish when I was growing up, and the name just stuck. My mom has been making eggs and tortillas for breakfast (and often dinner too!) for as long as I can remember, and it is one of my favorite comfort foods. It’s simple and filling, with plenty of protein to give you energy and keep you full. You can dress it up with salsa, sour cream, sliced avocados, jalapeños, green chilies… you name it! My kids love it with just cheese mixed in. It’s the perfect meal for a night when you’re exhausted and have pretty much nothing in the house. Yum!
Eggs and Tortillas
1 tablespoon oil
6 corn tortillas, cut or torn into pieces (I usually use a pizza cutter and slice them into sixths)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheese (cheddar and monterey jack are my favorites)
additional toppings of your choice: salsa, sour cream, sliced avocados, jalapeños, green chilies, etc.
Heat the oil in a large skillet over medium high heat. Add the tortillas to the skillet and stir to coat them with oil. Cook until lightly browned and crisp. Meanwhile, beat the eggs with the salt and pepper. Pour the eggs over the crispy tortillas and turn gently with a rubber spatula until the eggs are nearly cooked. Sprinkle the cheese over the eggs and tortillas and cook until melted. Enjoy!