These mushroom breakfast tacos are a deliciously healthier way to start your day! Softly scrambled eggs meet smoky portobello mushrooms, crisp asparagus, and a herbaceous fresh pesto, all wrapped in healthy and 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
4largeeggs
¼cupground flax seeds
Pesto
½cupEACH: fresh basil and parsley
¼cuppine nuts, cashews or almonds work well, too
¼cupgrated parmesan cheese
¼cupolive oil
Juice of 1 lemon
½teaspoonsea salt
Smoky Portobellos and Asparagus
1tablespoonolive oil
2portobello mushrooms, cut into 4 slices each
A handful of asparagus, tough ends snapped off
1teaspoonsmoked paprika
½teaspoonsea salt
4radishes, thinly sliced
Barely Scrambled Eggs
8largeeggs
½teaspoonsea salt
¼teaspoonblack pepper
1tablespoonbutter
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.