Heuvos and Avocado

I took half the day off today.

Yay me!!!!

I get a couple of hours to myself and then Tucker and I have to head back to town to visit the dentist.  Ugh!  Not exactly a FUN afternoon with my boy, but it’s time with him and time off work and a little time to myself.  So, I won’t complain.

I like days like this when I get off work at noon and come home to a quiet house and empty kitchen that just begs me to make something interesting that the rest of the family might not like to eat.

Pinterest inspired me this afternoon.  I found a recipe for eggs over easy on top of a pita slathered with avocado.  Sounded pretty tasty, but it kind of sounded just a tad boring.  It needed a kick.

Last night I made a burrito bowl and had left over sauted shrimp.  I keep low carb tortillas on hand and always have avocados.  I’ve never bought pitas and figured they’d be higher in calories and carbs than my tortillas.

I whipped this baby up and was feasting my heart out.

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All you need is one tortilla warmed, 1/2 avocado smashed and smeared on said (low carb) tortilla, two eggs cooked over easy, or to your liking, a little cilantro and sauted seasoned shrimp, if you so desire. For the shrimp I simply seasoned with onion powder, garlic powder, salt, oregano and red pepper flakes and then sauted until done.

It’s no secret that I LOVE breakfast food any time of day, I LOVE Mexican food and I LOVE quick meals.  Lunch was done in FIVE minutes.  Did you get that… FIVE. MINUTES!!!!!

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This was SOOOO tasty.  Not to pat my own back, but this really looked and tasted like something I’d order from one of our local Mexican restaurants. 

Here’s the skinny: 409 calories, 15g carbs, 24g fat (GOOD avocado fat, remember) and 35g protein.

I’ll tell you what really makes me smile about this one.  I LOVE that sometimes the mingling of the simplest ingredients can create the most AMAZING flavors.  I think I just might have this for breakfast on Saturday…. if I can wait that long.

 

 

Peace, love and simple pleasures!!

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