Mushroom & Scrambled Egg Breakfast Tacos
PREP 5 MIN•COOK 15 MIN
Admit it: Dan had you at 'breakfast tacos'! When you have guests to impress or you're just in the mood for adventure, start your day the taco way. You can easily substitute any veggies or fresh herbs you have on hand.
Number of servings
1 olive oil spray
140g mushrooms sliced
salt & pepper to, taste
4 large eggs whisked
2 corn tortillas, large (40g ea) (or wheat)
1 cup (30g) rocket
1⁄2 lime cut into wedges (optional)
2 tbs sriracha sauce (chilli garlic sauce) to serve (optional)
Heat a large non-stick frypan over medium heat, spray with oil and add mushrooms. Cook for 3-4 minutes to sear before tossing and cooking for another 3-4 minutes or until golden brown. Season with salt and pepper, remove from pan and set aside.
In the same pan, over low heat add egg mixture and allow to cook for 20 seconds before gently pushing mixture in from the edges with a spatula to form soft folds. Continue gently folding until eggs are cooked to your liking. Remove from heat and season.
Wipe pan and toast tortillas for 30 seconds each side.
Divide tortillas between plates and layer with eggs, mushrooms and rocket and top with a squeeze of lime and chilli sauce.
1308 kJ / 312 cals
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