This breakfast burrito is the perfect post-run meal as it packs a protein punch with egg, kale, mushrooms and cheddar wrapped in a whole wheat tortilla.
{Disclosure: Repeat from yesterday – Cabot is paying my virtual race fee for upcoming race.}
I promised I’d share my new favorite post race breakfast recipe featuring Cabot’s new Legacy Cheese: Alpine Cheddar.
Now, after a long race, I’m pretty much wanting either a banana (or if it’s in Philly, a big carbohydrate loaded soft pretzel.) But once I get home and my stomach is settled, my body is hankering for something more – a protein-packed meal that’s balanced with carbs, some fat, vitamins, minerals and antioxidants.
Enter Egg, Mushroom Kale Burrito with Alpine Cheddar. And it’s not just for breakfast.
I first tasted Cabot’s new line of Legacy cheeses back in May and fell in love with the Alpine Cheddar. It’s nutty and creamy – like a mash up between a Swiss style and Italian style aged cheese. Delicious on it’s own and stellar melted over just about anything.
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Egg, Mushroom Kale Burrito
- Yield: 2 servings. 1x
Description
This breakfast burrito is the perfect post-run meal as it packs a protein punch with egg, kale, mushrooms and cheddar wrapped in a whole wheat tortilla.
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped mushrooms (I use baby bellas)
- 1 cup chopped kale
- 3 eggs
- 1/2 cup shredded Cabot Alpine Cheddar
- 1 tablespoon low-fat milk
- 1/4 teaspoon black pepper
- 2 (8-inch) whole wheat tortillas (I make my own using Lindsey @ Lean Green Bean’s recipe: Homemade Wheat Tortilla Recipe
Instructions
- In a large skillet, heat oil over medium-heat. Add mushrooms and sauté for 5 minutes, stirring occasionally.
- Add kale and sauté for another 5 minutes, stirring occasionally. (Sometimes, I add a few teaspoons of water while cooking kale to help steam it.)
- While kale and mushrooms are cooking, in a small bowl, whisk together eggs, cheese, milk and black pepper.
- Turn heat up to medium-high and pour egg mixture into skillet with mushrooms and kale. Stir eggs with spatula frequently to scramble and mix everything together. Continue to scramble eggs until no longer runny, about 2 – 3 minutes.
- Remove from pan and divide egg mixture into two tortillas. Wrap and serve.
Note: ever since making Lindsay @ Lean Green Bean Blog ‘s Homemade Whole Wheat Tortillas, I’ve ditched the store-bought ones. I make a batch and keep in my fridge. Between burritos and quesadillas (my 7 year old’s favorite), they don’t last long in my house.
What do you usually eat after a race or a long training run?