Place all ingredients together in a quart jar. Stir to combine, refrigerate overnight. Stir again and enjoy.
Makes 4 servings
Top with pumpkin seeds, nuts, dried fruit of choice
Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.
Wisk all together and set aside.
Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.
Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.
Chop onions, mushrooms and red pepper.
Heat oil in pan.
While heating, whisk together 4 eggs together in bowl.
Sautée mushrooms, onions and peppers until onions are transparent. Add salt and pepper.
Rough chop spinach, add to vegetables in pan.
Push vegetables to center of pan. Once cooked, add egg and turn heat to low.
Let egg cook until it holds its shape. Take a rubber spatula and left sides of eggs, let it run underneath. Repeat for opposite side.
Flip omelet and cook other side. After it is cooked, flip back to its original side.
If adding cheese, sprinkle on half of omelet.
Fold omelet in half and it’s ready to enjoy!
