Wednesday, February 4, 2015

The Light Big Breakfast: Ground Turkey and Egg Tostada

Can breakfast be substantial and still feel light?  If you have an important morning ahead of you or want to serve something a little more exciting for a Sunday breakfast, a tostada is an easy option that doesn't take much more talent or effort than scrabbled eggs.

That's because the recipe is made with eggs stirred into cooked ground turkey.  The turkeu is lightly seasoned but you can up the heat easily with extra jalepeños and hot sauce.  To mimic the flavor of chorizo sausage, add a pinch of smoked parpika with the other spices. 

The recipe is flexible and invites variation based on what you have in your kitchen.  The lightness come from ricotta cheese folde into the eggs and ground turkey but if you don’t have ricotta in the house, you can use another soft fresh cheese like cream cheese, goat cheese, queso fresco or even cottage cheese. 

I like corn tortillas but if flour ones are your favorite, that’s fine too.  This dish is even good without the tortilla for those cutting back on carbs.  Use the recipe as a launching off point and you won't go hungry.

Ground Turkey & Egg Tostada

Ingredients for one:
¼ lb. lean ground turkey
¼ jalapeño, diced (seeds removed)
1 egg
2 T ricotta cheese (or other fresh soft cheese like farmers cheese)
Pinch cumin, coriander, marjoram
Salt & pepper to taste
1 corn tortilla (toasted or fried)
Toppings: extra cheese (grated cheddar, jack), sliced avocado, fresh cilantro, sour cream, hot sauce or salsa

Ingredients to serve four:
1 lb. lean ground turkey
1 jalapeño, diced (seeds removed)
4 eggs
½ cup ricotta cheese
½ teaspoon each cumin, coriander, marjoram
Salt & pepper to taste
4 corn tortillas (toasted or fried)
Toppings: extra cheese (grated cheddar, jack), sliced avocado, fresh cilantro, sour cream, hot sauce or salsa

Method
  1. Brown the turkey over medium heat.  Whne cooked thoroughly, drain any fat.  
  2. Add diced jalapeños and spices. Cook for a minute more.  
  3. Meanwhile crack egg/s into a small bowl and scramble with a fork.  Season with salt and pepper. 
  4. Pour eggs over hot turkey in sauté pan.  Lower heat and stir to start cooking eggs.  Top with ricotta cheese by small spoonfuls.  
  5. Use a spatula as the eggs begin to solidify to turn the egg-turkey mixture and incorporate the cheese.  Do not mix the cheese in completely.  When eggs are set but still soft, cut portions with a spatula and slide onto warm tortillas.  
  6. Top with your favorite add-ons.
Good enough-- and fast enough- to be dinner too.