Mushroom & Scrambled Egg Breakfast Tacos

PREP 5 MIN COOK  15 MIN

 Start your day the taco way! You can easily substitute any veggies or fresh herbs you have on hand.

INGREDIENTS based on 1 serving

olive oil spray 

70g mushrooms sliced

salt & pepper to, taste

2 large eggs whisked

1 large (40g) corn tortilla (or wheat) 

1⁄2 cup (15g) rocket 

1⁄4 lime cut into wedges (optional)

1 tbs sriracha sauce (chilli garlic sauce) to serve (optional)

METHOD

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.

Place tortilla on plate and layer with eggs, mushrooms and  rocket and top with a squeeze of lime and chilli sauce.

NUTRITION

Energy (kJ) 1382 kJ / 330 cals

Protein 17.6 g

Fat 16 g

Sat. Fat 3.9 g

Carbs 27.8 g

Sugar 4.3 g

Fibre 2.6 g