June 7

Egg Wraps

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• Spicy Egg Wrap [View Recipe]

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  Ingredients

  • 1 chile pepper
  • 4 scallions (rinsed and trimmed)
  • 1 tablespoon oil (divided)
  • 2 cloves garlic
  • .5 teaspoon coriander (divided)
  • .5 teaspoon cumin (divided)
  • 4 large eggs (divided)
  • salt
  • 2 8-inch tortillas (divided)
  • cilantro (cleaned)
  • salsa

  Instructions

  We start by preheating the oven to <temp val="400"/>. We will start cooking our eggs on the stove and then put our ovensafe pan in the oven to finish cooking. First, we cut around the seed pod of the jalapeño, removing the green flesh of the pepper and leaving the seeds and ribs to discard. We mince the jalapeño, being careful to wash our hands well afterwards. Next, we slice the scallions.

  We put our 10-inch nonstick pan on the stove and begin heating it with half of the oil over medium heat. We will prepare one egg wrap at a time. When the oil is hot, we sauté half of the minced jalapeño and half of the scallions. Using our garlic press, we press one garlic clove into the pan when the jalapeño and scallions are softened. We stir in half of the coriander and cumin. We whisk 2 of the eggs with a pinch of salt in a medium bowl and add to the pan. We let the eggs cook for a minute, and using a rubber spatula, lift the edges and allow the uncooked eggs to flow underneath. When the "frittata" is starting to set on top, we put it in the oven for a few minutes to finish cooking through.

  We heat one of the tortillas wrapped in paper towels on a dinner plate in the microwave for 20 seconds. Using a potholder, we take the eggs out of the oven, give the pan a shake to loosen, and slide the mixture onto the warm tortilla (discarding the paper toweling first). We top with some cilantro and roll up. We serve this one with salsa while we make another one. Of course, we need to be extra careful of the hot handle as we repeat the sautéing of the vegetables and baking the egg mixture.

• Sugar Snap Pea and Sesame Salad [View Recipe]

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  Ingredients

  • 1 cup sugar snap peas (rinsed and stringed)
  • 2 large handfuls salad
  • salt
  • 1 tablespoon vinegar
  • 1 teaspoon oil
  • .5 teaspoon sesame seeds
  • mint (cleaned)

  Instructions

  We start by heating a medium pot of water on the stove for cooking our sugar snap peas. While the water comes to a boil, we wash our lettuce <howto label="salad"/>.

  When the water is boiling, we add some salt and the sugar snap peas. They only take a minute or so to become bright green and crisp tender. We drain them in the colander, running cold water on them to stop the cooking. After a minute, we spread them out on a plate with a resealable plastic bag containing ice on top of them to get them cold.

  In a ramekin, we combine the vinegar with a small pinch of salt. We whisk with a fork and add the sesame oil.

  In the serving bowl, we combine the lettuce and the sugar snap peas. We toss with the dressing and top with sesame seeds. Finally, we tear on several leaves of the mint.