We had a huge bowl of baby carrots and (yes, the very rare appearance of) organic blue corn chips from Target for dipping. Dipping heaven!
But you know what? Despite our best scarfing efforts, we still had lots of dip left this morning. Not that I'm complaining - they merely got integrated into one of the most delicious omelettes in recent memory, which just happens to be very low carb. Presenting THE... (drumroll)
|By the way, that guacamole|
guilty pleasure thing? It's hereditary.
Serves 1 adult, 1 preschooler, and 1 toddler
4 eggs, beaten
2 tbsp. butter
1/4 c. finely chopped onions (more or less to your tastes; I love having prechopped onions and prechopped garlic around for spontaneous creations like this)
1 tbsp. finely chopped garlic (to keep the vampires at bay)
1/4 c. cheese of choice
(I used crumbled gorgonzola, which happened to be on hand)
1/4 c. queso dip
Guacamole to top, as much as you like
On medium high heat in a large pan, melt the butter. To the butter, add the onions and garlic, and stir to combine. Once the onions and garlic have sauteed for a minute or two, add beaten eggs and spread all over the pan. Sprinkle cheese of choice over the surface of the eggs; allow to melt briefly, then add pieces of the queso dip all over the omelette to melt. Use a very large spatula to fold the omelette in half, then to fold the half omelette into a quarter. Plate the omelette and drop generously with quacamole.