Mushroom & Scrambled Egg Breakfast Tacos
Breakfast20 minServes 2
Suitable for: Vegetarian, Dairy free, Gluten free, Nut free
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.
Nutrition
per serving
- Calories
- 312
- Protein
- 18g
- Carbs
- 28g
- Fat
- 14g
- Energy
- 1,307 kJ
- Fibre
- 2.6g
- Sugars
- 4.3g
- Saturated fat
- 3.6g
Ingredients
Method
4 steps
- Step 1
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.
- Step 2
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.
- Step 3
Wipe pan and toast tortillas for 30 seconds each side.
- Step 4
Divide tortillas between plates and layer with eggs, mushrooms and rocket and top with a squeeze of lime and chilli sauce.
How was it?
Your rating and cooked mark are shared with everyone at home.