The Frito Omelet

Every other Wednesday, I cook omelets for the people in my office. I do it right before our biweekly all-hands meeting, so it makes for a full morning, but it brings people together informally on a day we're going to get together formally, and really strikes a nice tone for the morning.

A couple days I had a brainstorm. I really wanted to get the eggy-corny taste of migas or chilaquiles in an omelet. Rather than frying my own tortillas, or getting some fancy chips and crushing them up, I went with Fritos.

"But, Rich," you say, "Don't you abhor processed foods in all forms? Isn't that part of that fancy, snooty, foodie thing you've got going?"

To which I say: read the ingredient list of (original) Fritos.

Corn, corn oil, and salt

Do not substitute chili-cheese Fritos or any other newer version. Only the original Fritos are made with 100% pronounceable and understandable ingredients.

This is the omelet technique I've been perfecting at home every morning for M and my daily breakfast. I haven't got it down perfectly, but I am making nice, custardy, football-shaped omelets every morning. (For daily consumption, we use two egg whites and one whole egg, cooked in coconut oil with a ton of veggies, like shallots, mushrooms, spinach.)

Luckily, you don't need to obsessively perfect your omelet or scrambled egg technique in order to get the goodness of Fritos. Just add some crushed Fritos to your regular scramble or omelet technique, about when you would normally add the cheese. For those who want a recipe, though, here's a guess at an ideal migas omelet:

Migas Omelet

1 tsp butter or vegetable oil
2 eggs
2 tsp bacon bits
1 tsp chopped chives
1/4 tsp chili powder
2 tbsp crushed Fritos
2 tbsp cheese, preferably pepper Jack

Garnish:
Sliced avocado
Pico de gallo or fresh salsa

Heat butter over medium heat in a nonstick pan. Beat eggs with bacon bits, chives, and chili powder. Pour into pan and cook as you would a normal two-egg omelet, or two-egg scramble.

Before things firm up too much, add the Fritos and the cheese. Heat through until the cheese is melted and garnish with avocado and pico de gallo.