Mexican Omelette Breakfast

On Saturday evening I went out and ran 22 miles.  It was a total slugfest but I got through it by thinking of the great brunch I had on Saturday afternoon.  I made oatmeal raisin pancakes with a fried egg and a slice of toast.  It was fantastic.

So when on Sunday morning I woke up without any soreness and drove El Diablo out to the country to get a 1 hour recovery ride and 20 minute recovery run I had images of what I could use to refuel when I got home.  For whatever reason my mind went straight to a Mexican breakfast.  What should I make?  Would I make migas with vegan chorizo?  Would I make huevos rancheros?  What would I make?

Then it hit me and I immediately called Karen to ask her if she went grocery shopping to get me a red onion and an avocado.  I knew I had eggs and black beans in the fridge so the ingredients were there to make a great Mexican breakfast.

When I was done with the ride I called Karen and she had not gone to the grocery store as she had gone out to run.  This was perfect for me as I stopped in and picked up 1 lime, cilantro, salsa verde, red onion, jalapenos and an avocado.  Ingredients set and now to high tail it home to cook my recover breakfast.  Here is the recipe for you.

 

Mexican Omlette Breakfast

Ingredients: 2 eggs, 1/2 avocado, 1/4″ red onion (diced), 1/4″ tomato (diced), 1 small jalapeno (diced), 1/2c black beans (drained, rinsed, mashed), bunch of cilantro (chopped), 3 Tbsp Salsa Verde, 1 small lime, orange for garnish

Servings: 1

Nutritional Information:

Directions:

  1. In a small bowl mash beans with a fork and add juice of 1/2 lime
  2. In another small bowl mash avocado, tomato, red onion, jalapeno and juice of 1/2 lime
  3. In a third bowl beat eggs
  4. Spray two non-stick pans with a little cooking spray and set heat to high on both
  5. Once pans heat up add beans to one and add eggs to the other
  6. After about 3-5 minutes of cooking flip beans over to cook on second side
  7. Once eggs have set flip over and add homemade guacamole to 1/2 of the eggs.
  8. Remove beans after another 3-5 minutes.  Beans should have a tiny crust to them.
  9. Fold over eggs and allow to brown for a bit more.  Total cooking time on second side should be 1-3 minutes.
  10. Plate both the beans and omelette.
  11. Top the omelette with salsa verde or hot sauce.
  12. Garnish with an orange and enjoy with a cup of coffee.
IMG 20111120 00193 Mexican Omelette Breakfast

This was very satisfying and met all my macro-nutrient needs

 

 

 

 

 

 

 

 

 

 

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Comments

  1. Colleen says:

    Yum… I love mixing Mexican food with breakfast… especially after a good workout! :)

  2. BDD says:

    I love good Mexican food, I would add tempehahah to this
    BDD recently posted..Weekly RamblingsMy Profile

  3. adena says:

    I’m hungry now and would like that for breakfast. No beans for me tho.
    adena recently posted..so I was…My Profile

  4. Marlene says:

    Glad I’m not the only one who fantasizes about food while training!
    Marlene recently posted..SickieMy Profile

  5. This is my favorite type of meal, regardless of time of day. Eggs, beans, avocado. There can never be anything wrong with that combo. Except the gas that follows, but it’s worth it.
    Shut Up and Run recently posted..New Shut Up + Run Stuff & GiveawayMy Profile

  6. lindsay says:

    oh yes, omelettes are the way to recover. I’d say any brunch item works. Or just eggs in general. GOod call Jason!
    lindsay recently posted..Recipe Repeat: A year already?My Profile

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