Yesterday morning, when I'd decided to stick around here, I thought to myself "Self, there are still 1-1/3 dozen eggs in the refrigerator. Time to do something with them." You see, I'd come from home with a dozen eggs...maybe more, I don't remember...and then not used as many as I'd anticipated. When my sister came to visit, we didn't get around to eating eggs either.
@rotuts' comment about lavash making a good wrap has stuck with me. Somewhere since then, I'd seen a great-looking recipe online for spinach, feta and egg breakfast wraps. I couldn't find that recipe. What the heck. I decided to wing it. I got out 4 eggs, thereby emptying the 1/3 dozen from home, and whipped them up with a bit of half-and-half. I realized I had no spinach, but I did have broccoli florets. I chopped them finely. I pulled out some of that great Trader Joe's sundried tomatoes in olive oil and chopped them finely. The oil from the tomatoes would supplement the butter I planned to use for cooking.
I looked around for an appropriate cheese to add. Hmm, here's a luxury cheese from home. Impulse buy. Never fished out of the cheese basket. Maybe it was time to try it?
Nope. Hard as a rock. Really. For shame! I'll have to consult the "What to do with very hard cheese" topic for ideas. Better still, maybe someone reading this will chime in with ideas!
Okay, how about this Cotija?
Yep. Very nice. I probably could have crumbled it, but chopping was quicker.
Okay, all set to go except for the pan. I was working inside. Note to self: pack a smaller skillet or two into this Princessmobile! I left all the nonstick pans behind, except for the large ones. I was a bit leery of using my cast iron skillet, even though it's well seasoned. The nonstick wok would have to do.
It actually wasn't bad for this purpose, just bigger than necessary with the water-use excess that implies for cleanup afterward.
I learned anew that I still don't have the hang of putting together wraps that will hold together. It's as difficult for me with lavash as with a tortilla!
I made two wraps and gave them a bit of a sear in the skillet. That may have helped stiffen them, and definitely helped clean up stray oil in the pan.
Breakfast yesterday was messy but good.
The original article -- where the heck was that thing? -- had suggested these wraps as grab-and-go ideas, and I thought that sounded appealing for the rest of my road trip. The second wrap went into the refrigerator until today.
Still messy, still good after I'd reheated it. I don't like cold eggs except the occasional hard-boiled egg, usually in something. This was no exception.
It was even better with salsa. Definitely not a candidate for road food, though.
After all that was done, I stumbled over the original inspiration: a NYT recipe I'd filed away a couple of days ago! Here it is, in case you're interested. It called for baking a frittata in the oven, then cutting it into squares and wrapping it. I was way off base on my recollection, but I'm pretty happy with the overall results. Except for my wrapping skills.
(Incidentally, I've begun a running list of things to pack next time that I wish I'd brought, like a small nonstick skillet or two. There are a few things I'll be able to leave behind as well, but not many.)
