Breakfast Tacos

Ingredients: 

  • 2 teaspoons olive oil

  • 1 small white or yellow onion, diced

  • 3 garlic cloves, pressed or minced

  • 1 ½ cup white button mushrooms

  • 1 handful spinach

  • 1 red pepper, seeded, membranes removed and chopped

  • ½ lime, juiced

  • 3 eggs scrambled

  • 1 avocado, sliced

  • 6 small GF tortillas (I like siete brand)

  • Fresh cilantro, chopped

  • Salsa to top (optional)

  • Salt and pepper to taste


Instructions: 

  1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add mushrooms, onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic, stir, and cook for another 30 seconds. Add the bell pepper. Cook, stirring often, until the pepper is softened and cooked through but not mushy, about 5 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt and pepper, stir to combine, then set the pan aside.

  2. To scramble the eggs: Scramble the eggs in a bowl with a sprinkle of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Transfer the scrambled mixture to a bowl.

  3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with avocado, and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.


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Emily Cox