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Lazy Days (Recipe: Eggadilla)

I am typically an early riser. Not necessarily because I want to be but because I have been forced to be by a husband who chooses to go to work at 5:30am and kiddos who somehow inherited some insane early rising gene. Why is it that even when they go to bed late, they still wake up early? No matter how late we tuck them in at night, they are up and at ‘em by 6:00am.

Changes are happening around here though, and I’m excited about it! For the past couple of weeks, we have become a bunch of lazy morning people. We have been playing so hard during the day that my kids are now not rolling out of bed until 7:30 or 8am. It has been heavenly to be able to catch a few more moments of sleep before starting the day, especially since the baby seems to really like my company in the middle of the night.

Now, when they wake up, they come into my room, climb up in my bed and it seems like we collectively just spend too long of time oogling over Leah. (It is so neat to see how much the big kids love her!) We watch her sleep, we watch her when she’s awake, and before we know it, another hour or so has zoomed by. By the time we shower, get dressed and roll downstairs for breakfast it is at least 9:30!

Like I said the other day, I am trying to plan out our breakfast and lunches a little better. When I saw this recipe for Eggadilla in the Sunday newspaper edition of Relish Magazine, I knew it would be a great recipe to serve for lunch or breakfast. It is so easy it fits our new lazy lifestyle. In fact, I think the simplicity of the recipe will match perfectly for when  reality hits and we have to start waking up again to be someplace early in the morning. It is easy enough to make during those hectic morning hours. For now, however, I don’t even want to think about those days because they will be here all too soon. We are going to sit back and enjoy the lazy days of summer!

Eggadilla (from Relish Magazine)


1/2 teaspoon extra-virgin olive oil
2 eggs
1 egg white
2 (8-inch or 10-inch) flour tortillas
1/2 cup shredded Cheddar cheese
Salsa (optional)
Diced avocado (optional)


1. Heat a nonstick sauté pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done (over-hard), about 2 minutes. Transfer to a plate. Wipe out pan.
2. Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese. Place cooked eggs over cheese. Top with remaining cheese and tortilla. Cook until bottom tortilla is a little brown and cheese starts to melt, 1 to 2 minutes. Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board. Cool 1 minute. Slice into wedges. Serve with salsa and diced avocado if using. Serves 2.

Nutritional Information Per serving: 340 calories, 19g fat, 240mg chol., 19g prot., 25g carbs., 1g fiber, 570mg sodium.

recipe courtesy of Greg Johnson

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  1. Fantastic breakfast treat! I love the portability of it, too. Have fun hugging all your kidlets these lazy days of summer!

    Janets last blog post..Spicy Grilled Cilantro Lime Coconut Shrimp with Orange and Coconut Milk Rice

  2. So great that the older kids are enjoying the baby so much.. This sounds like a perfect recipe. I’m kind of a morning person, but still getting out of bed is not my favorite time of day. I too have a husband who has to get up at irregular times, which doesn’t make it very easy to get used to it!! Enjoy your lazy days while they last!

    Simone (junglefrog)s last blog post..My one year anniversary!!

  3. Sounds like you and the kids are developing a great morning routine.

    Cynthias last blog post..Losing Food Identity

  4. Oh I’m loving all of this from the “oogling over Leah” and the eggadilla and the lazy mornings! We all need such times.

  5. I miss my pre-baby days when I could stay in bed until 10am. Now, my baby turned me into a morning person which is not a bad thing at all. Especially in summer time, I really wanna get up early, put my baby in my arm and enjoy the summer morning breeze.

    lululus last blog post..Chicken Paella

  6. It’s kind of funny, because before I had Abbi, I woke up at 5am every morning. Now, sleeping until 6 or 6:30 every morning is great! I love breakfast, and I’m going to try these!

    Deborahs last blog post..Cookbook of the Month Recipe – Ladybug Cupcakes

  7. So simple, I believe even I can do this!

    I wonder if cooking the eggs to over medium would be okay. I love gooey yolk :-P

    Nates last blog post..Ahi Limu Poke

  8. Love this recipe! I too am turning over a new leaf and beginning to plan meals out better. Life is just so busy that eating with my family has been pushed to the back burner. I am going to try this recipe and I am sure my family will love it.

    The Delightful Gourmets last blog post..Cooking With Kids

  9. I LOVE this idea! I would have never thought about doing this sort of thing with an egg. Great!

    Diannes last blog post..What’s For Dinner? Plus Week Five Of Our CSA!

  10. Yum! Tasty delish breakfast!

    marguerites last blog post..San Antonio Chicken ~ Second Sunday San Antonio

  11. Sounds good to me. And I could make this SB friendly with whole wheat tortillas.

    Kalyns last blog post..Recipe for Marinated Fresh Mozzarella with Herbs

  12. You can also try using frozen, prepared Indian breads such as whole wheat rotis or flavored parathas to add variety to the dish. I LOVE the methi parathas that are sold frozen at my local Patel’s grocery store. Simply place one roti or paratha in a hot saute pan over medium heat for a few minutes on each side until blistered, and its ready to be topped by one delicious egg. This dish lends itself nicely to a squirt of sriracha or mayo, or diced onions or cilantro to top it off.

  13. Wow, what a cute idea! I love eggs and I was searching for something un-boring, thank you! I’m definitely going to try this today because its raining which makes it an automatic lazy day :)


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