Breakfast Veggie Tacos

What do you eat for lunch? Because I'm typically on campus and constrained by my meager student budget I bring a brown bag lunch to school everyday, so when I happen to be home for lunch I relish the opportunity and make something warm!

Today was such a day! I woke up to some early morning translating and then finally made it out the door for soccer class (yes, I'm in a class where I get units to play soccer... or as I have experienced - get injured) where I was met by what felt like 100mph gusts of wind in which I was to cycle to school in (YAY...). After a brief visit to the library for more books for my honors thesis research I cycled home against the wind (which always reminds me of Juno's wrathful wrath.... see the Aeneid book 1).

When I finally arrived home my legs were numb and my stomach eager for something filling, comforting, and warm (and... low in calories.) So I made this...

and it was gooood! I really think this can be eaten for breakfast or lunch and the veggies can be whatever you like or happen to have in  your pantry!

Breakfast Veggie Tacos

ingredients:

2 corn tortillas (or any type of tortilla you like)

1 egg

scant 1 tbs. milk (optional)

1 small yellow onion sliced into 1/2"-1/4" slices

1/2 red bell pepper (or green) 1/2" slices

a handful of spinach (1/2 c.?)

1/2 c. sliced mushrooms (white or cremini)

2 tbs. diced canned ortega chiles (found in the "Hispanic" food aisle of your local market)

olive oil

salt

pepper

what to do:

1. Heat a little olive oil in a skillet. Add onions and bell peppers and saute on a high heat until they begin to soften. Then add mushrooms and chiles until mushrooms begin to soften. Finally add the spinach, season to taste and lower heat.

2. Warm up two corn tortillas (NOTE: I just set them on top of the burner and heat them, but if you are not comfortable with the flames licking your fingertips then heat them as desired.)

3. Place the tortillas on a plate and prop them up against one another (NOTE: this keeps the veggies in). Divide veggie mixture in half and spoon each half onto each tortilla.

4. Place egg and milk into a bowl and mix. Season with pepper. Scramble in the skillet. Spoon the egg equally into each taco. Serve with some chile.

Salve!