This dish was planned for yesterday’s lunch but hunger crept up too soon, so we enjoyed something equally delicious but quicker to prepare. Since I had already harvested and washed the amaranth seedlings I decided to make this dish for our next breakfast even though Faye isn’t keen on “non-breakfasty” vegetable dishes for her first meal of the day. I stored the washed and drained amaranth seedlings wrapped in paper towel and plastic bag in the refrigerator, hoping they would remain fresh and perky until morning.
Besides the amaranth seedlings I picked some baby summer squash and pulled up a few carrots.
First into the sauté pan were:
- olive oil
- Serrano chiles
- crushed cumin seeds
- kosher salt
Next into the pan were baby zucchini and yellow summer squash followed by sliced mushrooms.
I added a fajita seasoning which Faye had put together.
Last into the pan were the amaranth seedlings.
A skillet large enough to accommodate the tortilla was rubbed with olive oil and a tortilla was therein loaded with the cooked veggies and toasted on both sides.
This may not have been at the top of Faye’s breakfast wish list but it was “breakfasty” enough for me, and we both benefitted from a healthy and delicious meal.