Breakfast Tacos with Eggs, Bell Pepper and Mushrooms
I like to think of these breakfast tacos as something to make when I know I will have guests to cater to, who might like something a little more exciting than a regular breakfast. They are tasty and exciting, but still conform to the healthy- eating guidelines I have set for myself and my weight-loss goals. For low-carb days, just leave out the tortilla and have the eggs and veggies!
Serves: 8 tacos (2 tacos per serving, so 4 servings)
Container: you can store all 8 in one large container or use 4 smaller containers to store 2
Time: approximately 20 minutes
Nutritional info per serving:
- Calories: 387
- Fat: 15 grams
- Protein: 22 grams
- Carbs: 47 grams
Ingredients:
- 2 red bell peppers, core and seeds removed, flesh sliced
- 4 large Portobello mushrooms, sliced
- Salt and pepper, to taste
- 6 eggs, lightly beaten
- 8 whole-meal tortilla wraps
- 4 tbsp. plain Greek yogurt
- 1 fresh red chili, finely chopped
- Handful of fresh cilantro, roughly chopped
Method:
- Drizzle some olive oil into a pan and place over a medium heat.
- Add the bell peppers, mushrooms and a pinch of salt and pepper, sauté until soft.
- Push the veggies to one side of the pan and pour the eggs on the other side, stirring and pushing them with a wooden spoon continuously as they scramble, cook until just set.
- Take the pan off the heat and place your tortillas onto a large board or on a clean bench.
- Spread a small amount of Greek yogurt onto each wrap, then divide and put the bell peppers and mushrooms between each wrap and place on top of the yogurt, then do the same with the egg between the wraps.
- Finish with a sprinkle of chili and cilantro on top of each one!
- Carefully fold them up and place them in your chosen containers.
- Place into the fridge until needed!
- These are best eaten cold due to the Greek yogurt addition.
