Mushroom And Egg Breakfast Tacos
Serves 2
This recipe makes scrambled egg breakfast tacos with sautéed mushrooms. It calls for slicing and sautéing mushrooms in olive oil spray until golden brown and seasoned. Whisked eggs are cooked gently in the same pan until scrambled but still soft. Corn or wheat tortillas are toasted then layered with the scrambled eggs, mushrooms, arugula, and optional lime juice and sriracha sauce to make the tacos.
Ingredients
- olive oil spray
- 10 oz mushrooms sliced
- salt & pepper to, taste
- 8 large eggs whisked
- 4 large (1 1/2 oz ea) corn tortillas
- 2 cup (2 oz) arugula
- 1 lime cut into wedges (optional)
- 2 tbs sriracha sauce
Directions
- Heat a large non-stick skillet over medium heat, spray with oil and add mushrooms. Cook for 3-4 minutes to sear before tossing and cooking for another 3-4 minutes or until golden brown. Season with salt and pepper, remove from skillet and set aside.
- In the same skillet, over low heat add egg mixture and allow to cook for 20 seconds before gently pushing mixture in from the edges with a spatula to form soft folds. Continue gently folding until eggs are cooked to your liking. Remove from heat and season.
- Toast tortillas for 30 seconds each side.
- Place tortillas on a plate and layer with eggs, mushrooms and arugula and top with a squeeze of lime and chilli sauce.
