CRISPY AVOCADO TORTILLA
(Scroll down for recipe)
When I first eliminated bread from my diet, I was mostly eating eggs for breakfast. Then I discovered almond tortillas at Trader Joes and it changed my whole breakfast experience. When I later discovered some unusual spices at Burlap and Barrel, they made the dish just sing!
I like to use organic products when possible but the recipe does not depend on it.
butter (about a pat)
1/2 ripe organic avocado sliced
1-2 slices Swiss cheese (can substitute another cheese you like)
sprinkle of Black Lime** (optional)
sprinkle of Urfa Chile** (optional)
sea salt (I prefer Maldon)
Melt butter in fry pan over medium heat. When hot, add tortilla. Cook until brown - about 1 - 2 minutes or until desired doneness.
Flip tortilla and immediately fan avocado slices over it. Place Swiss cheese on top and cover pan. You may want to lower heat at this point so the tortilla does not burn.
Cook until cheese melts - about a minute or so or more if the pan is not hot. You can also turn off the heat at this point so as not to burn the tortilla, love covered until cheese melts.
Remove tortilla to plate. A squiggle of mayo on top. Sprinkle with salt, black lime and urfa chile. Cross cut into 4 pieces if you like.
*Monkfruit is a superfood prized for its sweetness. It comes granulated and is a sugar substitute that has no calories. I think it is a bit sweeter than sugar so I use less but you need to judge for yourself.
** These spices are from Burlap and Barrel. I just love them!