Breakfast Fajita Tacos
Updated: Nov 15, 2018

Breakfast Fajita Tacos
As a recent transplant to SoCal, I am simply amazed by all the delicious Mexican cuisine. Tons of fresh ingredients, delicious flavors and lots of vegetarian options! While I can’t eat out every day, I can certainly start the day with a breakfast taco.
Here’s a quick and easy breakfast option with some fresh veggies, loads of cheese and simple soft eggs!
Ingredients:
1 egg per tortilla
1-2 Mushrooms, sliced
Quarter Onion, sliced
Quarter Poblano Pepper, sliced
3-4 Florets of Broccoli, chopped
1 Garlic Clove, chopped
1 tbsp Cilantro, chopped
1/4 tsp Taco Seasoning
Salt and Black pepper to taste
1/2 tsp butter
1/4 tsp olive oil
Shredded cheese
Taco Sauce or Salsa
Directions:
Heat a 6-inch pan on medium heat and add in thinly sliced onions, mushrooms, peppers and broccoli
Add in Salt, Pepper and Taco Seasoning
Let it gently char and keep stirring to avoid burning for about 2 minutes
Drizzle in Olive Oil and stir in chopped garlic and cilantro
Give it a quick stir and cook for about a minute
Take off the heat and set aside
In the same pan, warm up the tortilla on low-medium heat and set aside
Heat the pan up again to medium heat and add butter
Make sure the butter fully coats the pan and add the beaten egg
Using a fork or a non-stick spatula, quickly stir the eggs and break up the large curds forming at the bottom of the pan
Once most of the eggs are solid, form it into an omelette
Turn the heat down to low, sprinkle in some salt and pepper
Add in shredded cheese and fajita vegetables and cover with heated tortilla
Very carefully, invert a medium sized plate over the pan, then holding the plate firmly, turn the plate and pan over
Slide the tortilla with the egg back into the pan, turn the heat up to crisp up the tortilla
On the egg, add in some more shredded cheese, chopped cilantro and a little bit of taco sauce
Fold over and serve warm