Mushroom Breakfast Tacos Recipe
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5.0
78 reviews
Excellent
Mushroom Breakfast Tacos Recipe
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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.
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Ingredients
Egg Tortilla Wraps
- 4 4 large eggs
- ¼ ¼ cup ground flax seeds
Pesto
- ½ ½ cup EACH: fresh basil and parsley
- ¼ ¼ cup pine nuts cashews or almonds work well, too
- ¼ ¼ cup grated Parmesan cheese
- ¼ ¼ cup olive oil
- Juice of 1 lemon
- ½ ½ teaspoon sea salt
Smoky Portobellos and Asparagus
- 1 1 tablespoon olive oil
- 2 2 portobello mushrooms cut into 4 slices each
- A handful of asparagus tough ends snapped off
- 1 1 teaspoon smoked paprika
- ½ ½ teaspoon sea salt
- 4 4 radishes thinly sliced
Barely Scrambled Eggs
- 8 8 large eggs
- ½ ½ teaspoon sea salt
- ¼ ¼ teaspoon black pepper
- 1 1 tablespoon butter
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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.
- Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick.
- 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.
- 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.
- Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes.
Nutrition Information
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Serving
1 taco (¼ of the recipe)
Calories
542kcal
(27%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
44g
(68%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
571mg
(190%)
Sodium
1221mg
(51%)
Potassium
801mg
(23%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2842IU
(57%)
Vitamin C
18mg
(20%)
Calcium
228mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1 taco (¼ of the recipe) | |
| Calories | 542kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 571mg | 190% |
| Sodium | 1221mg | 51% |
| Potassium | 801mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2842IU | 57% |
| Vitamin C | 18mg | 20% |
| Calcium | 228mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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