Omelet Wraps for Brunch

My daughter Ruby taught me how to prepare this dish, I had already mentioned to you here, that she liked to cook and prepared some divine omelets. Today's recipe is a fusion of tortilla-inspired wraps with Portuguese-style Piri-piri chicken.

Piri piri is a hot sauce used for seasoning and marinade made with serrano chiles, but if you're like me and can’t find piri piri in any food store near your home, then it’s OK to use Tabasco sauce. I find this is a fabulous recipe for breakfast or brunch, your family and friends will love you for it! I hope you like it as much as we do at home, and if you do prepare it let me know in the comments.

 

Prepare marinade and divide in two bowls.

It is a great seasoning sauce, I recommend it!

Season chicken with half of the sauce and let marinade for 30 minutes. 

Slice avocado and tomatoes. I had to include this photo of the tomatoes, because I love how it looks!

Stir-fry the chicken and cook until lightly browned.

Omelet cooking with a bubble and all! Are you feeling hungry?

Divide the cooked chicken, avocado and tomatoes and between the two omelets, spooning the mixture in a line down the middle.

Roll up the omelets, cut in half and serve. I know you are now very hungry. Craving some of these wraps? Try the recipe below.

Omelet Wraps  

Esta receta en español: AQUÍ

 

Ingredients: 

5 large eggs

2 Tablespoons of milk

2 skinless chicken breasts, cut into thin strips

1 avocado, halved, pitted, peeled, and chopped

1 medium tomato sliced o 6 cherry tomatoes, quartered

2 tablespoons extra virgin olive oil

freshly squeezed juice of

2 limes

2 Tablespoons chopped cilantro

1 Tablespoon of piri-piri sauce, or 3 dashes of Tabasco

Pam spray or butter to coat the pan

salt and pepper to taste

Preparation:

1. Mix the olive oil, lime juice, and cilantro into a bowl and divide.

2. Place half the mixture in a shallow dish, add the Tabasco sauce, and mix well. Add the chicken and mix in with the marinade. Set aside for 30 min.

3. Add the avocado, and tomatoes, in the remaining olive oil and lime juice mixture and stir gently to coat.

4.  Place eggs in a bowl, add the milk, salt, and pepper, and beat lightly with a fork.

5. Stir-fry the chicken in a nonstick skillet, cook thoroughly (about 5 minutes), or until the juices run clear, set aside.

6. Heat the omelet pan over medium-high heat and coat the bottom and sides of the pan with butter or Pam spray. When heated through, pour in half the eggs. Tip the pan to spread the eggs evenly over the base. When the omelet sets, transfer to a warm plate and cook the second omelet in the same way.  

7. Mix the cooked chicken with the avocado and tomatoes and divide between the two omelets, spooning the mixture in a line down the middle. Roll up the omelets, cut in half, and serve.

En español: AQUÍ

Bless those who curse you, and pray for those who spitefully use you. ~ Luke 6:28.

Inspired by:

Breakfast Doughnuts

Yesterday Mother’s Day was celebrated in Dominican Republic, my lovely daughters, prepared these breakfast doughnuts, as their accustomed surprise breakfast for Mother's Day. I was truly surprised how well they followed the recipe instructions and how delicious it tasted. I am sure you'll love to do this quick and easy donuts recipe.

Breakfast Doughnuts 

Great tasting doughnuts with spices. Ideal as a morning breakfast. This recipe is based on old Irish settler recipe and instead of yeast, uses mashed potatoes for speed and flavor.

Ingredients: 
3 cups all purpose flour
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
1 ½ teaspoon baking soda
1 cup Sugar
3 tablespoons unsalted butter, diced
1 cup firmly packed mashed potatoes (very smooth)
2 large eggs
1 cup Buttermilk (or a mixture of plain yogurt and half lowfat milk)
Vegetable oil, for frying

Cinnamon Sugar to Coat: 
2 tablespoons sugar
1 teaspoon ground cinnamon

One 3 inch and 1 inch round cookie cutters

Instructions:
1. Mix flour, salt, spices, baking soda and sugar in a bowl. Rub in butter with your finger tips until mixture looks like crumbs.
2. Add mashed potatoes, mix slightly, add eggs and enough butter milk to make a soft biscuit like dough. If dough feel sticky add more flour 1 tablespoon at a time.
3. Turn out into a floured surface and knead for a few seconds until smooth. Rolled out to ½ inch thick, then cut out rounds using a larger cutter. Stamp out the center of each rounds with a smaller cutter. Re-roll the trimmings and center circles, then cut out more rings.
4. Fill a large sauce pan with frying oil (about 2 inches) or a deep- fryer to manufacture's recommended level. Heat to 350ºF. Fry the doughnuts 2 or 3 at a time, turning them frequently, until well browned and cooked through, about four minutes.
5. Remove from oil with a slotted spoon and drain well on paper towels. Mix the cinnamon sugar ingredients together, sprinkle over doughnuts, then serve warm with coffee. Best eaten within 24 hours.

Yield: 12 Doughnuts 

Esta receta en español: AQUÍ

I couldn't leave out what my husband cooked for me at dinner, although he is not into cooking, he made this with lots of love and it tasted great! I am grateful that in addition to not cooking on Mother's Day, I also feel loved and special ALL year round. To my Love and three princesses I give my heart and all the hugs in the world!!

MOFONGO  by Mr. M.

Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up according to their needs, that it may benefit those who listen. And do not grieve the Holy Spirit of God, with whom you were sealed for the day of redemption. Get rid of all bitterness, rage and anger, brawling and slander, along with every form of malice. Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you. - Ephesians 4:29-32