Breakfast Taco

Serves 2

5 mins prep

10 mins cook

0 mins total

This Breakfast Taco recipe comes together so fast, even quicker if you have all your veggies already sliced and ready to go. Each recipe makes two tacos so you can make a big platter for all.

2 servings

1 tablespoonolive oil

½yellow onionsliced

1bell pepperthinly sliced (I used Sheppard, but you can use any you enjoy)

⅕ teaspoonsaltto taste

2 largeeggs

1 teaspoonolive oilif needed for the eggs

2six-inch tortillasI used almond flour by Siete, but you can use any

1 tablespoonfeta cheeseto taste

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Slice the onion and pepper. Add a tablespoon of olive oil to a pan on medium heat. Sauté the onions and pepper for a few minutes. They should have some colour, but also still have a bit of a bite to them. Add a small pinch of salt and remove from the heat.
Place the sautéed veggies in a bowl/plate, set aside. In the same pan, add a teaspoon of olive oil if the pan is dry. Whisk two eggs and add them in.
Scramble the eggs, add a pinch of salt and remove onto a plate. In that same pan again, warm up the tortillas one at a time for 15 seconds on each side.
Remove from the heat and assemble. I like to add a small handful of feta to the bottom of one tortilla, then 1/2 of my scrambled egg, and some of the veggies on top. Repeat the assembly for the second tortilla, and enjoy.