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Healthy Breakfast Tacos Recipe Recipe

Name: Healthy Breakfast Tacos Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 large eggs; ¼ cup ground flax seeds; ½ cup fresh basil; ½ cup fresh parsley; ¼ cup pine nuts (cashews or almonds work well too); ¼ cup grated parmesan cheese (omit for paleo and Whole30); ¼ cup olive oil; Juice of 1 lemon; ½ teaspoon sea salt; 1 teaspoon olive oil; 2 portobello mushrooms (cut into 4 slices each); A handful of asparagus (tough ends snapped off); 1 teaspoon smoked paprika; ½ teaspoon sea salt; 4 radishes (thinly sliced); 8 large eggs; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 tablespoon butter (use ghee or paleo and Whole30)

The Endless Meal®

Who knew that healthy Breakfast Tacos could be so delicious? Soft scrambled eggs, smoky portobello mushrooms, crisp asparagus, and pesto are all wrapped up in easy to make flax seed and egg tortillas. These pretty crepe like tacos make a great make-ahead brunch recipe or meal-prep for weekday mornings. You will LOVE them!

Ingredients

4 large eggs

¼ cup ground flax seeds

½ cup fresh basil

½ cup fresh parsley

¼ cup pine nuts (cashews or almonds work well too)

¼ cup grated parmesan cheese (omit for paleo and Whole30)

¼ cup olive oil

Juice of 1 lemon

½ teaspoon sea salt

1 teaspoon olive oil

2 portobello mushrooms (cut into 4 slices each)

A handful of asparagus (tough ends snapped off)

1 teaspoon smoked paprika

½ teaspoon sea salt

4 radishes (thinly sliced)

8 large eggs

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon butter (use ghee or paleo and Whole30)

Method

Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-9 inch non-stick pan over medium heat and add ¼ of the egg mix to it. Swirl the pan so the eggs cover the entire bottom of the pan. Cover the pan with a lid and let them cook for 1 minute, or until the top is no longer wet. Remove the tortilla from the pan and repeat with the remaining three.

Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick.

Heat the olive oil in a large non-stick pan over medium-high heat. Add the portobello mushroom slices and sear until brown. Flip them over and add the asparagus to the pan. Season with the smoked paprika and salt.

Whisk the 8 eggs with the sea salt and black pepper for at least 2 minutes. (See the blog post.) Melt the butter in a pan (the one you used for the mushrooms will work) over medium-low heat. Add the eggs to the pan and, using a silicone spatula, scrape the bottom of the pan continuously as the eggs cook. Once there is no more liquid left in the pan, take the eggs off the heat. They should still look wet.

Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes.

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