Vegetarian Breakfast Taco
Every bite is a fiesta of fresh flavors.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
- 4 small wraps
- Avocado or olive oil for cooking
- ½ x 250 g (± 125 g) punnet sliced mushrooms
- Handful cherry tomatoes, halved
- 1 garlic clove, crushed
- Salt and pepper
- 6 eggs
- 15 ml (1 tbsp) finely chopped chives + extra
- ½ x 410 g (± 205 g) tin baked bens
- 1 – 2 avocados, sliced
How To Make Vegetarian Breakfast Taco
- Preheat oven to 200 °C. Drape each wrap over 3 wires of an oven rack. Bake for about 8 minutes or until crisp.
- Heat a splash of oil in a frying pan on high, fry the mushrooms and tomatoes for about 8 minutes or until cooked. Add garlic and fry for 1 minute. Season with salt and pepper. Keep aside.
- Wipe the pan clean and heat another splash of oil on medium low. Whisk together the eggs with a pinch of salt. Add to the pan and use a rubber spatula or wooden spoon to scrape the eggs across the pan for about 3 minutes or until mostly set and soft curds have formed. Take off the heat.
- Fill the tacos with the eggs, mushroom mixture, baked beans, avocado and extra chives.