This is a surprisingly easy breakfast or lunch as scrambled eggs take no time at all to prep. It’s also fresh and tasty and has protein, omega 3’s, vegetables and fruit in it – a super well rounded meal!

I love tacos, especially when they’re as quick and easy as this. I’m calling them breakfast tacos but you can eat them at any time of the day. My sister and I have been have them for breakfast or lunch on different days, because we love them and they’re super easy. Have you noticed there’s a breakfast theme this week? Clearly loving that first meal haha.

You can use whatever tortillas you like with these, I love making my own but when that feels like too much effort the La Tortilleria  tortillas are excellent and gluten free. I’ve written about them before but just to recap they mill the corn in Kensington so they’re a Melbourne made product and what’s not to love about something local?

The choices for tortilla’s are kind of endless here in  alifornia

Makes 4 tacos

Ingredients

Salsa

1/2 an avocado, 1cm dice

1/2 nectarine, 1cm dice

1 Tablespoon of coriander

1 Tablespoon spring onion

1 tsp lime juice

1/2 tsp chilli flakes

1 tsp olive oil

salt

Tacos

4 tortillas

2/3 cup brussel sprouts or cabbage shredded

1 tsp olive oil

1 tablespoon lime juice

2 Tbs grated parmesan, manchego or cheddar cheese

3 eggs

1 tsp butter

1 Tablespoon milk (optional, can use water)

salt and pepper

Directions

Combine salsa ingredients in a small bowl and stir. Set aside.

Dress the shredded cabbage in the lime juice and oive oil, season and toss. Set aside.

Whisk together the eggs and milk and season.  Chop the butter up and add to the egg mix. Heat a non stick pan over medium heat and toast the tortillas briefly on each side until warm. Remove and set aside (can wrap in foil to keep warm but you won’t be long now). Turn the pan down to medium low, add the egg and use a spatula or wooden spoon to immediately start pushing it across the pan and folding it over itself. Keep the egg moving and cook until your desired consistency, shouldn’t take longer than a couple of minutes. I like it to be just a tiny bit runny still! The butter will melt into the egg as you cook it.

Assembly: Place the cabbage on the bottom of the tortilla, top with egg, cheese and salsa. You can add extra hot sauce if you like! I used some left over harissa!

HH. x