Page 11 - Veggiefood Presentation

Breakfast Tacos

Ingredients Method

4 flour tortillas Heat the olive oil in a non-stick skillet over medium
76 g grape tomatoes (halved) heat and add the onion, a pinch of salt, and a pinch
of pepper and cook until the onion is tender and
1 avocado (peeled, pitted, and diced) translucent. Then, add the garlic, red pepper, and
37 g red pepper (diced) jalapeño and cook for 2 to 3 more minutes, until
1/2 jalapeno chilies (diced) these veggies also get tender.
40 g onions Add the tomatoes and another pinch of salt, letting
4 eggs (beaten) the tomatoes cook down a bit for 2 to 3 minutes.
1 clove garlic (minced) Then squeeze a lime over the entire mixture to add
some juice and stir the mixture around, making
28 g shredded cheddar cheese (plus sure to scrape anything sticking to the bottom of
extra for topping) the pan.
Cilantro (for garnish) Add the eggs and stir them as they start to set, and
Salt then add the cheese and continue to stir them
Pepper around like scrambled eggs.
Juice (from freshly squeezed lime) Once the eggs are fully cooked – not yet brown but
1/2 tablespoon olive oil fluffy and not runny remove them from the heat.
Fill the tortillas with the egg mixture, and garnish
with diced avocado, a sprinkle of cheese, and
cilantro (if desired).
Serve with salsa, beans, or simply as is.

Enjoy!