We've discovered a simpler approach to Sunday meals. Nachos and Omelets! They're super easy and we always have the ingredients. The best part is that the kids can help with most of the prep work.
Place tortilla chips on a rimmed baking sheet.
Top with shredded cheese.
Broil until cheese is melted.
Serve with salsa, sour cream, refried beans, ground beef, etc.
(Aaron likes to toss the chips in enchilada sauce before topping with cheese)
Grease a small nonstick pan and heat to medium high.
Crack two or three eggs in a bowl and whisk until foamy.
Pour into pan and pull eggs into the center leaving uncooked eggs around edge. (These folds are what makes the omelet fluffy).
When almost all of the egg is set, lay toppings on one half of cooked eggs. Fold over the plain side and continue cooking until cheese is melted. You may need to flip the omelet over to the other side.
(I like to add canned, rinsed garbanzo beans. They add a nice texture and have a great mellow flavor)