A post about running a half marathon last week, and a veggie-happy post today? Don’t worry, this will not become a health blog. I ate my weight in sugar cookies over the weekend.
As I’ve been stepping up my running, though, I’ve noticed that I have a hard time running in the morning if I’ve eaten a big breakfast, but I am always starving by the time I finish a run. I haven’t yet figured out the perfect breakfast balance—something that will give me the energy for a run without making me feel heavy and sick—but these breakfast burritos have become my favorite post-run meal.
I’ve never met a breakfast burrito I didn’t like, but they’re usually very heavy on the sausage and cheese, and I wanted to see if I could make them a good deal healthier while keeping them just as delicious—and it worked. These are so yummy, and there’s definitely no need to feel guilty about eating them. They’re perfect after a workout, or any time you want a satisfying, healthy, filling meal.
Veggie Stuffed Breakfast Burritos
Makes 3-4 burritos, depending on how full you stuff them. I put quite a bit of filling in each one and ended up with 3, but could have easily stretched it to make 4.
1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium red onion, finely chopped
1 1/2 cups spinach, roughly chopped
1/3 cup chopped cilantro
4 large eggs
3 tablespoons milk
salt and pepper, to taste
1/2 teaspoon ground cumin
pinch cayenne pepper
1/2 cup grated Cheddar cheese
1/2 avocado, chopped
3 or 4 flour tortillas
sour cream, optional
In a large skillet over medium-high heat, melt the butter and olive oil, then add the bell peppers and onions and saute until crisp-tender, about 5 minutes. Add the spinach and cilantro and saute until spinach is wilted.
Reduce heat to medium. In a small bowl, whisk together the eggs, milk, cumin, cayenne pepper, and salt and pepper.
Use a rubber spatula to push the vegetable mixture to the outer edge of the skillet, then add the eggs to the skillet and scramble. When the eggs are nearly done, mix in the vegetables. Top the eggs with the cheese and avocado, cover the skillet, and remove from heat. Let it sit for a few minutes to allow the cheese to melt.
When the cheese has melted, divide it between the tortillas, top with sour cream if desired, roll them up, and enjoy.