Ingredients:

  • 1 lb lean grass-fed ground beef
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp toasted ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 10 large organic pasture-raised eggs
  • 0.5 cup organic full-fat cottage cheese
  • 2 cups frozen Potatoes O’Brien
  • 1 cup shredded sharp cheddar cheese
  • 8 large 10-inch flour tortillas
  • Aluminum Foil

Instructions:

  1. Heat the avocado oil in the cast iron skillet over medium high heat. Add the 1 lb ground beef, breaking it into small crumbles until browned and slightly crispy.
  2. Stir in the paprika, cumin, garlic powder, salt, and pepper. Cook for 1 minute until the aroma is intense and earthy.
  3. Add the 2 cups frozen Potatoes O’Brien to the beef. Sauté for 8 minutes until the potato edges are golden and firm.
  4. In a bowl, whisk the 10 eggs with 0.5 cup cottage cheese until well combined but not overly frothy.
  5. In a separate non stick pan over medium low heat, pour in the egg mixture. Cook until the curds are soft and velvety, removing from heat while they still look slightly wet.
  6. Gently fold the beef and potato mixture into the eggs. Spread the mixture on a baking sheet to cool for 10 minutes.
  7. Heat each 10 inch tortilla for 15 seconds in a dry pan until pliable and warm to the touch.
  8. Place 2 tbsp of shredded cheddar in the center of each tortilla.
  9. Scoop approximately 0.5 cup of the cooled filling onto the cheese.
  10. Fold the sides in, then roll tightly from the bottom. Wrap immediately in aluminum foil until completely airtight.