Mushroom Breakfast Tacos Recipe
These mushroom breakfast tacos are a delicious way to start your day! Softly scrambled eggs meet smoky portobello mushrooms, crisp asparagus, and a herbaceous fresh pesto, all wrapped in an easy-to-make flaxseed and egg tortillas. It's a breakfast delight that's as simple to whip up as it is satisfying to devour.
Ingredients
Egg Tortilla Wraps
- 4 large eggs
- ¼ cup ground flax seeds
Pesto
- ½ cup EACH: fresh basil and parsley
- ¼ cup pine nuts, cashews or almonds work well, too
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- Juice of 1 lemon
- ½ teaspoon sea salt
Smoky Portobellos and Asparagus
- 1 tablespoon olive oil
- 2 portobello mushrooms, cut into 4 slices each
- A handful of asparagus, tough ends snapped off
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 4 radishes, thinly sliced
Barely Scrambled Eggs
- 8 large eggs
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-inch non-stick pan over medium heat and add ¼ of the egg mix to it. Swirl the pan so the eggs cover the entire bottom of the pan. Cover the pan with a lid and let them cook for 1 minute, or until the top is no longer wet. Remove the tortilla from the pan and repeat with the remaining three.¼ cup ground flax seeds, 4 large eggs
- Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick.½ cup EACH: fresh basil and parsley, ¼ cup pine nuts, ¼ cup grated parmesan cheese, ¼ cup olive oil, Juice of 1 lemon, ½ teaspoon sea salt
- Heat the olive oil in a large, non-stick pan over medium-high heat. Add the portobello mushroom slices and sear until brown. Flip them over and add the asparagus to the pan. Season with smoked paprika and salt.1 tablespoon olive oil, 2 portobello mushrooms, A handful of asparagus, 1 teaspoon smoked paprika, ½ teaspoon sea salt
- Whisk the 8 eggs with the sea salt and black pepper for at least 2 minutes. (See the blog post.) Melt the butter in a pan (the one you used for the mushrooms will work) over medium-low heat. Add the eggs to the pan and, using a silicone spatula, scrape the bottom of the pan continuously as the eggs cook. Once there is no more liquid left in the pan, take the eggs off the heat. They should still look wet.½ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon butter, 8 large eggs
- Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes.4 radishes
Serving: 1 taco (¼ of the recipe), Calories: 542kcal, Carbohydrates: 12g, Protein: 28g, Fat: 44g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 571mg, Sodium: 1221mg, Potassium: 801mg, Fiber: 7g, Sugar: 4g, Vitamin A: 2842IU, Vitamin C: 18mg, Calcium: 228mg, Iron: 7mg