Breakfast Tacos with Eggs, Bell Pepper and Mushrooms
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:
1. Drizzle some olive oil into a pan and place over a medium heat.
2. Add the bell peppers, mushrooms and a pinch of salt and pepper,
sauté until soft.
3. 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.
4. Take the pan off the heat and place your tortillas onto a large
board or on a clean bench.
5. 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.
6. Finish with a sprinkle of chili and cilantro on top of each one!
7. Carefully fold them up and place them in your chosen containers.
8. Place into the fridge until needed!
9. These are best eaten cold due to the Greek yogurt addition.
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:
1. Drizzle some olive oil into a pan and place over a medium heat.
2. Add the bell peppers, mushrooms and a pinch of salt and pepper,
sauté until soft.
3. 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.
4. Take the pan off the heat and place your tortillas onto a large
board or on a clean bench.
5. 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.
6. Finish with a sprinkle of chili and cilantro on top of each one!
7. Carefully fold them up and place them in your chosen containers.
8. Place into the fridge until needed!
9. These are best eaten cold due to the Greek yogurt addition.
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