It might be a function of getting older and getting wiser (file under: the things I tell myself), but lately I notice that whenever I go out to breakfast, and even when I make more elaborate weekend brunches at home, I’m drawn to the eggy things: scrambles, omelets, frittatas, even the old faithful 2 eggs, 2 pieces of bacon, and toast.
In a way, I’d call it sensible. I know how I feel after the strawberry belgian waffle with whipped cream, and that is—primed for a nap. Unless it’s a gotta-try-it stack of pancakes, French toast, or something of that sort, I realize I work best when I limit the sweet stuff to dessert. Question: Is this one of those things everyone learned at 20 that took me, um, a decade longer?
Another perk of savory breakfasts: they’re really anytime dishes. Take this southwestern frittata for one. I’d serve it morning, noon, or night.
The southwestern flavor speaks to the bit of chili powder inside, the garlic, cilantro (optional for non-cilantro fans), and the barely-there spicy sweetness from the salmon I added—thanks to a convenient Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch. Texture-wise, it’s studded with bell pepper, corn, and chewy whole grain brown rice. I save time and all the hassle of cooking rice by using Minute Ready to Serve cups.
This is a perfect leftover meal, too, so you can make it ahead of time and pack slices for quick breakfasts, lunches, easy dinners, or snacks.
This post is sponsored by Chicken of the Sea and Minute Rice.