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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's Sunday and time to make my breakfast for the week. This week on hand we have pork, swiss cheese and spinach. What makes this Cubano is the seasonings left from last nights picadillo. This is the most fragrant, savory breakfast rollup ever born in my kitchen. Ingredients:
yields 6 |
(the low calorie count leaves room for sides) |
4 ounces pork loin chop, cooked and thinly sliced |
2 slices swiss cheese (style) jarlsberg lite reduced fat |
1 cup baby spinach shredded |
1 cup eggstirs, real egg product publix |
4 tbsp carnation evaporated milk |
1 tbsp picadillo spices |
picadillo spices |
* this makes more than 2 tbsp but its easier to mix this way |
1 teaspoon oregano |
1 tsp ground cinnamon |
grind these spices |
3/4 t. black peppercorns |
1 tsp mustard seed |
4 cloves |
Directions:
1. Put a large skillet on the stove to heat, spray with PAM.
2. Beat the eggs, evaporated milk and seasonings well.
3. Pour the egg mixture into the pan to heat and let it begin to set.
4. Distribute the pork evenly across the egg mixture.
5. Distribute the spinach evenly across the egg mixture.
6. Distribute the cheese evenly across the egg mixture.
7. Cover the skillet to wilt the spinach, melt the cheese and finish setting the egg.
8. When done, probably not more than 10 minutes, pull it off and use a pizza cutter to divide into six parts.
9. Place one section of the egg mixture onto the tortilla and roll it up. Repeat.
10. These last well in the fridge for the week. I wrap each one in a piece of wax paper and put the bunch in a ziplock bag. Reheat in loosened wax wrap for 1 minute on high in the microwave.
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