Happy National Margarita Day!

Sadly, I do not have a great margarita recipe for you, but head over to my other blog and you'll find a great one there!  So, how did you spend National Margarita Day?  Unfortunately, I had to work today (this should be a national holiday!) but went for a great run with some friends after work which helped ease my pain!

Today was in the upper 50s and mostly sunny, which is the perfect combination for a run!  I met up with my friend Alison and her coworker.  We headed out in South Boston and ran about three miles.  Much of the route was uphill but it wasn't too steep - It was a nice gradual climb.  But, the best part of an uphill...  Is the downhill!

After our run, I headed home and was all of a sudden famished!  I had only leftover chili and spaghetti squash lasagna in the fridge.  I was craving eggs and I thought a frittata topped with the chili would be a perfect meal!  Plus, it's slightly Mexican so it would be a great meal to have with a margarita!!!  Confession: I could drink a margarita even if it was paired with cereal.

When I was at Trader Joe's on Sunday I picked up a guacamole kit (comes with avocados, tomatoes, garlic, an onion, a lime, and a jalapeno) which needed to be used soon before it went bad.  I thought it would be the perfect topper to my chili frittata.  The meal came together pretty quickly.  20 minutes later I was sitting face down in a big ole margarita down to dinner.

I hope you had a great National Margarita Day and hopefully you're still celebrating.  If you haven't started yet, get on it!

Chili Topped Frittata
Serves: 1

2 eggs
2 egg whites
1-2 T. water
Salt & pepper
Nonstick spray
1/2 cup chili
Shredded cheese (I used cheddar)
Guacamole or avocados
Sour cream or Greek yogurt

Preheat broiler on low.  On the stovetop, preheat an ovenproof skillet* on medium.  In the meantime, whisk eggs, water, salt & pepper together.  Once the skillet is heated, spray with nonstick spray and add the eggs.  Once the eggs set slightly, move the cooked portion around to let the raw eggs cook.  Keep eggs as flat as you can, like you are making an omelet.  Once the egg is cooked on the bottom, place the skillet under the broiler to finish cooking as well as puff up the eggs.

While the eggs are cooking, heat up the chili.  Once the eggs are puffy and slightly brown, remove from the oven.  Top with the chili and cheese.  Add back under the broil until the cheese is melted and just browned.  Remove from the oven and top with guacamole/avocado and sour cream/yogurt as desired.

* If your skillet isn't ovenproof, wrap the handle in foil to protect it from the heat.

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