Breakfast Fajita Tacos

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