I say international because I have brought together Mexican, Italian and French influences for this breakfast dish. I love tacos, especially for breakfast as they really break up the boring breakfast routine.
These are so versatile. You can add any type of protein, cheese, herbs and veggies.
Using corn tortillas keep the dish wheat free and low in carbs.
After my run this morning, a protein packed breakfast is exactly what my body craves. This was on the table in 5 minutes. And disappeared in about 2!
2 corn tortillas
Handful of grape tomatoes
Few leaves of basil
A few crumbles of Chèvre, or any cheese you’d like
2 organic eggs
1/4 of avocado
Good quality olive oil
Heat the tortillas in a pan about 30 seconds on each side
Slice the tomatoes into quarters and slice the avocado into strips, tear the basil up
Scramble your eggs
Ensemble the eggs on the tortilla shells, add the avocado and tomatoes and crumbled chèvre, sprinkle on the basil. Add s&p and drizzle with olive oil.
Ready to eat!