Soft breakfast tacos
Ingredients
- 2 each tomatoes vine-ripened, seeds removed, finely chopped
- 1 each red chili peppers seeds removed, finely chopped ⓘ
- 1/4 cup coriander sliced leaves ⓘ
- 1 tablespoon olive oil ⓘ
- 5 drops red hot pepper sauce optional ⓘ
- 4 each flour tortillas, whole wheat or white ⓘ
- 8 large eggs lightly beaten
- 1/4 cup cream pure thin ⓘ
Instructions
- For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.
- Add Tabasco if desired, and season to taste.
- Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.
- Turn stack and heat for a further 30 seconds.
- Or heat in the oven according to packet directions.
- Lightly whisk the eggs with the cream and remaining coriander.
- Season.
- Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set.
- Remove from the heat.
- Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose.
- Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
Nutrition & Diet Analysis (per serving)
421
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).