Mushroom Breakfast Tacos Recipe
User Reviews
5
Mushroom Breakfast Tacos Recipe
Description
This Mushroom Breakfast Tacos Recipe involves making egg-based tortillas by whisking eggs with ground flax seeds, then cooking them thinly in a non-stick pan until just set. A vibrant green pesto is prepared from parsley, basil, pine nuts, Parmesan, olive oil, lemon juice, and salt, blended smooth and thinned with water if needed.
Portobello mushrooms are sliced and seared in olive oil until browned, then asparagus is added and all seasoned with smoked paprika and sea salt. Radish slices add a fresh, crisp element. Separately, eggs are whisked with salt and pepper, then cooked gently in butter until barely scrambled, producing a tender, creamy texture.
Assembly involves layering these elements inside the egg wraps, combining smoky mushrooms and asparagus, bright pesto, fresh radishes, and soft scrambled eggs, offering a flavorful, textural breakfast option with hearty vegetables and herbal notes.
Ingredients
Egg Tortilla Wraps
- 4 large egg
- ¼ cup flax seeds ground
Pesto
- ½ cup basil fresh
- ½ cup parsley fresh
- ¼ cup pine nuts cashews or almonds work well, too
- ¼ cup Parmesan Cheese grated
- ¼ cup olive oil
- lemon juice of 1
- ½ teaspoon salt sea salt
Smoky Portobellos and Asparagus
- 1 tablespoon olive oil
- 2 portobello mushrooms cut into 4 slices each
- asparagus tough ends snapped off, a handful
- 1 teaspoon smoked paprika
- ½ teaspoon salt sea salt
- 4 radish thinly sliced
Barely Scrambled Eggs
- 8 large egg
- ½ teaspoon salt 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.
- 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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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