Breakfast Tacos

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We pulled out all of the dead and terrible-looking plants from the garden last weekend. All that’s left are two zucchini plants (who have yet to produce anything), 2 kale plants, and 1 swiss chard that just keeps on going. I did plant a few seeds (kale, lettuce and radishes) that are coming up fast and strong with all this warm weather.

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Some of our fruit trees did really well this year despite such hot weather. We got some delicious figs and a lot of lemon guavas, and there are a few pomegranates turning ruby red. The strawberries also did pretty well, even with a toddler picking the white unripe berries a few times.

Breakfast (lunch?) Egg taco.

A post shared by Charity Dubberley (@c_dubbs_run) on

I actually made these tacos last weekend after a run, so it was more like lunch. But “egg tacos” doesn’t have quite the same ring to it. As is most everything I make these days, they cook fast and are easily deconstruct-able for a toddler – scrambled eggs with veggies and tortilla on the side.

I’ve made versions of this for dinner while camping this summer too, usually adding a can of refried beans. The veggies are variable as well depending on what you have.

Fueling up for a ultra hard run tommorow up Mt Whitney. #FKT attempt.

A post shared by MDubbs (@mdubbs_) on

Breakfast Tacos (serves 2-3)

2 zucchini, sliced thinly

Handful of mushrooms, sliced thinly

1/2 onion, sliced thinly

1 roasted sweet potato, cut into chunks (optional – I had leftovers so I added it)

1-2 eggs/person

1-2 corn tortillas/person

Saute veggies, add a shake of cumin, salt and pepper at the end. Transfer to a plate. Scramble eggs in your preferred manner. Heat corn tortillas, either briefly in the skillet or over open flame on a gas stove. Spread tortilla with avocado, then load with veggies, eggs, and salsa.

Fresh tomato salsa

Two big handfuls of cherry tomatoes, chopped

Small handful of cilantro, chopped

1/2 jalapeno, chopped (optional)

1/2 lime, juiced

Combine in a small bowl.

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