22. Cupboard Challenge: eggs, potatoes, chipotles, onions, quinoa, spinach, garlic

The challenge is to make a late breakfast with what I have on hand.

I put a red potato in the oven and started sauteing some onions. I added garlic to them when they were getting brown, then two chopped chipotle peppers, about a quarter pound of baby spinach, a few T of cooked red quinoa,and a beaten egg. Then I took a potato out of the oven, sliced it, and finished it on the grill pan.

The dominant taste was chiptotle. I didn't mind, but for guests I would have used only one half of a pepper to let some of the other flavors shine. This dish was essentially San Francisco Joe with chipotles and quinoa, without the meat.