BREAKFAST TACOS

I N G R E D I E N T S

4 soft taco size flour tortillas (regular or whole wheat)

1 medium baking potato or 4 small new potatoes, diced

1 tablespoon cooking oil

1 jalapeno, diced (seeded to reduce heat, if desired)

¼ diced onion

½ teaspoon minced garlic

¾ teaspoon ground cumin

½ teaspoon chili powder

4 large eggs, lightly beaten and seasoned with salt and pepper

T O P P I N G shredded cheddar or Mexican-blend or pepper jack cheese, or crumbled queso fresco if you have it

salsa verde (either jalapeno or tomatillo works)

D I R E C T I O N S

0 1 . Microwave the diced potato with a little water in the bottom of the bowl for 3 minutes, then empty into a strainer.

0 2 . Heat the oil in a large nonstick skillet over medium-high heat, then add the drained potato, onion and pepper and sauté until the onion and pepper are softened. (If you like crispy potatoes, cook them in the oil a couple minutes by themselves before you add the other veggies.)

0 3 . Add the garlic, cumin and chili powder to the skillet, then stir in pepper to taste and a generous sprinkling of salt. Cook and stir for about a minute, until the spices are distributed over the veggies.

0 4 . Pour in the beaten eggs and stir to capture all the veggies in the eggs as you scramble them. Cook until the eggs look almost set, then remove from heat.

0 5 . Place a tortilla on your plate and microwave until warm and pliable, about 20 seconds. Spoon the filling down the center and top with cheese and salsa, then roll up and serve.

N O T E S : Dice the potato and refrigerate, covered with water, and chop your pepper and onion the night before to save a few minutes in the morning. Drain most of the water off the potato before microwaving. Leftover filling reheats well in the microwave to make a quick breakfast or snack another day. 40

STEPHANIE CHANDLER

CLIENT SERVICE ASSOCIATE J O INED SF G I N 201 9

I enjoy spending time with my husband,

Eric and our two pups Murphy and Grant while being the coolest aunt ever to nieces Quinn and Avery. I spend my free time cooking, participating in CrossFit style workouts and continuing my education via Western State Governors University. Here’s the deal –I LOVE Mexican food and love enchiladas, but I do try to keep my carbs to a minimum. I made this up one night basically because I had a head of cabbage to use up and shockingly Eric and I both loved it! I make it at least a few times a month!