Today's Tasty Pick: Vegetarian Breakfast Taco

Happy Wednesday, my beautiful online family!

I hope you are all thriving today… unlike me, who is currently negotiating peace talks with this winter season and clearly losing. The funny thing is, I’m a winter baby. Yes. I was born in this season. And yet somehow, this season is treating me like I owe it money. Explain that logic please.

But anyway, now that I’ve finally warmed up enough to function like a human being, it’s time for our official daily food meeting. Attendance is mandatory, enthusiasm is encouraged, and snacks are implied.

Today’s star of the show is…Vegetarian Breakfast Taco.

YES FAM. You heard correctly. A vegetarian breakfast taco. Today we are showing full respect, full love, and full culinary appreciation to our vegetarian family members. And before my meat lovers start panicking—relax. Nobody is asking you to sign a lifelong contract. It’s just one meal. You will survive. I believe in you.

And honestly? Even the “I need meat with every breath I take” crew is going to enjoy this one.

I don’t want to hype it up too much… but also I kind of do… because YOU are going to love this.

So let’s get into it. I’m about to show you how to bring this baby to life—one you might just adopt into your regular rotation for life.

How to make Vegetarian Breakfast Taco

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

4 small wraps
Avocado or olive oil for cooking
½ x 250 g (± 125 g) punnet sliced mushrooms
Handful cherry tomatoes, halved
1 garlic clove, crushed
Salt and pepper
6 eggs
15 ml (1 tbsp) finely chopped chives + extra
½ x 410 g (± 205 g) tin baked bens
1 – 2 avocados, sliced

Method:

Preheat oven to 200 °C. Drape each wrap over 3 wires of an oven rack. Bake for about 8 minutes or until crisp.
Heat a splash of oil in a frying pan on high, fry the mushrooms and tomatoes for about 8 minutes or until cooked. Add garlic and fry for 1 minute. Season with salt and pepper. Keep aside.
Wipe the pan clean and heat another splash of oil on medium low. Whisk together the eggs with a pinch of salt. Add to the pan and use a rubber spatula or wooden spoon to scrape the eggs across the pan for about 3 minutes or until mostly set and soft curds have formed. Take off the heat.
Fill the tacos with the eggs, mushroom mixture, baked beans, avocado and extra chives.

*The image and recipe were supplied by The South African Avocado Growers’ Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Lamb & Potato Pot