Breakfast – Delicious. Tacos – also delicious. Why not mix them..? Sounds like a great idea to me!
Sometimes in the mornings on the weekends I find myself staring at my fridge wanting eggs, but not sure what to do with them. It often ends up being some sort of variety of whatever is left over in my fridge thrown into a pan with some eggs. Most of the time its edible. Some times its even something worth sharing.
Last weekend was just that. A combination of whatever was in my fridge/counter. So.. breakfast tacos it was! Full of yummy egg-ness (I love eggs), cheese and a tomato/avocado salad with a bright fresh vinegar dressing to go over top. It sounds kind of weird, but I swear is super delicious.
Breakfast Tacos – Makes 2
handful of shredded cheese (more or less depending on your desired cheesy-ness)
2 Small tortillas (wheat or corn)
1/4 diced avocado
1/2 cup diced ripe tomato or diced cherry tomatoes
1 sliced green onion
tbsp of chopped parsley
Salt & Pepper
Dash of Virgin Olive Oil (about 1/8 of a tsp)
Dash of fruit infused vinegar (red wine vinegar, white wine vinegar or balsamic also works)
Combine Avocado, Tomato, green onion, parsley, Salt & Pepper, Oil & Vinegar together. Set aside
Scramble eggs over low-medium heat, and add cheese just before the eggs are cooked.
Add 1/2 cheesy eggs into tortilla and cover with the 1/2 of the salad mixture. Enjoy!