Running with Deer

Just finished a run with a deer dear friend. Also, deer friends were there.

This is getting confusing – see below for details.

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We saw (no joke) more than 20 deer on our run — it was crazy to the point where we were literally running and yelling ‘there’s another’ and ‘look another’ and ‘another, another.’ Maybe it was the endorphins or maybe we just really like spotting deer, but either way, it was one of my top 5 favorite runs in the past year. No deer or people were hurt in the process. Win. Win.

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You know what else is my favorite?

This breakfast.

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I ate it for breakfast every single day for just about 2 weeks straight (this is what happens when I’m not smart enough to think that making a dozen eggs for one person might be too many eggs) and I NEVER got sick of it. I also am dreaming up a million variations – the opportunities are endless.  ENDLESS!

PS I haven’t tried it, but I imagine you could easily sub a tofu-scramble mix for the egg filling, top with Daiya, and make a delish vegan variety.

Breakfast Taquitos
Source: Cook Like a Champion
Printable Recipe

1 dozen eggs
1T olive oil
6oz plain lowfat yogurt (~3/4C)
salt, pepper
1/2tsp cumin
1/2tsp garlic powder
1/2tsp chili powder
1 to 1 1/2C cheese (sharp cheddar or alternate of choice)
1 poblano pepper, seeded and chopped
1/4 of a red onion, diced
1C black beans, rinsed and drained
2 roma tomatoes, seeded and diced
2 green onions, sliced fine
1/4C chopped cilantro
16-20 6″ whole wheat tortillas

Preheat oven to 400. Line a baking sheet with parchment.
In a large skillet, add 1T olive oil and heat over medium heat.
Whisk eggs, greek yogurt, salt, pepper, cumin, garlic powder, and chili powder in a large bowl until well combined.
Add eggs to heated skillet and cook through. (note: you might want to leave them a bit on the underdone side as they will cook a bit more in the oven)
Remove eggs from heat and place in large bowl. Set aside.
Return the skillet to the heat. Add additional 1T of olive oil. Once warm, add onion and poblano.
Cook onion and poblano until the onion is translucent, about 3-4 minutes. Add tomatoes and cook until warm.
Remove from heat and add to the egg mixture.
Add black beans, green onions, and cilantro to the egg mixture. Stir to combine. Taste and adjust seasonings.
To assemble: place about 1/3C of mixture onto the center of the tortilla. Add 2T of cheese to the top. Roll and place seam-side down onto the baking sheet. Once you have assembled all of the tortillas, spritz with olive oil spray. Bake at 425 for 12-15 minutes, until the edges are golden.

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