Last weekend I ran a 5k and beat my record by a full minute (averaged a 6:42 mile and finished in 20:48 – which is a great race-time anywhere in the United States except Boston, Portland and New York. Placed 36th out of 519 runners).
I am now in the 40-49 age group. Interestingly, there were still 6 guys that ran faster than me. Over 40! I ran an average 6:42 mile! Damn you Boston!
So! What does this have to do with anything? I’ve been cooking WAY healthier! I’ve replaced plain yogurt for sour cream and olive oil for butter. And instead of beer I reach for wine or scotch–this means nothing, probably.
Right! So! This is a ridiculously simple and delicious breakfast that also happens to be healthy, vegetarian and dairy-free.
It’s amazing how many fat calories you can eliminate simply by avoiding things like bacon, cheese and sour cream.
You won’t miss any of those things in this recipe.
You will need
- 3 eggs
- canola or olive oil spray
- 1 avocado
- few sprigs of cilantro
- fresh salsa (optional)
- corn & whole wheat tortillas
serves 2 – yields 4 tacos
Give a frying pan a short burst of olive oil or canola oil. Over medium heat add whisked eggs. I usually add some fresh cracked pepper. Fold over once until cooked through and then add eggs to the tortillas. Add sliced avocado and chopped cilantro. I wish there was more to tell but that’s it!
Need a little more flavor? Add some fresh salsa…