Tag Archives: eggs

International Protein Packed Breakfast Tacos

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!




5 Minute Breakfast Burrito

5 Minute Breakfast Burritos – say goodbye to boring eggs on toast!

My favorite part about a photo shoot at 6am on location in NYC is the Breakfast Burrito Truck. When arriving in the wee hours of the morning, nothing gets me more excited than a freshly made breakfast burrito. Say goodbye to scramble eggs and toast and good morning to a breakfast that will jump start your day!

The great part about this recipe, aside from it taking about 5 min to prepare and cook, is that you can be as creative as you like. Altering flavors from Italian to Mexican or even Greek all you have to do is switch out the herbs.

The following recipe is Italian, as I used fresh basil and parmesan cheese. But you can try fresh coriander and queso fresco for Mexican (and hot sauce!) or oregano and feta cheese for Greek.

1 whole wheat or multigrain tortilla
1 egg + 1 egg white, organic (the fat and cholesterol are contained in the yolk, so I use 1 egg plus the egg-white of a second egg)
1 ripe tomato, chopped
Handful of fresh basil leaves
Shredded Parmesan (just a sprinkling)
Drizzle of good quality olive oil

Heat the tortilla in a pan, no oil, over medium heat, for about 1 min on each side. Set aside.

In the same pan spray with olive oil, so your eggs don’t stick. Mix your eggs with s&p with a fork and add to pan. Scramble to your liking.

Meanwhile, chop your tomato and basil.

To serve, top tortilla with eggs, tomatoes, basil, shredded Parmesan cheese and drizzle with oil. Fold the bottom up and then roll the sides together. This can be eaten on the go if you wrap in some tin foil (recycled!).

Full of flavor and soooo easy! Enjoy!