Stay Fit with mushroom Tacos! Nothing blends like tortillas, fresh mushrooms and free range eggs. This delicious mix is a nice easy brekky or a quick evening TV meal that anyone can enjoy.
4 corn tortillas
¾ cup diced tomatoes
4 large eggs, lightly beaten with salt
2 tsp chopped fresh chives, for garnish
3 tbsp butter divided
2 cloves of garlic (chopped)
250 g mushrooms (whatever you like, but Lion's Mane make this delicious)
2 tsp soy sauce
2 tbsp milk (just what's in the fridge)
½ cup shredded cheese
salt and pepper to taste
1
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Melt 2 tablespoons butter in a large skillet over high heat. Add the garlic and lower the heat to medium. Cook for 20 to 30 seconds or until the garlic starts to smell fragrant, then add the mushrooms. Once the mushrooms start to soften and look a bit translucent (about 2 minutes), sprinkle the soy sauce over them and continue to cook until mushrooms are done, about 3 to 4 minutes more.
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Pour hot mushrooms into a heatproof bowl and add the remaining 1 tablespoon of butter to the skillet. Don’t bother cleaning the skillet. Reduce the heat to medium low and add the four eggs and milk. Slowly cook the eggs, stirring constantly until the eggs have come to a soft scramble with limp wet curdles. Add the mushrooms, garlic, any residual liquid in the bowl, and the cheese to the skillet and continue to cook, heating the mushrooms back up and fully scrambling the eggs with the cheese.
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While the eggs are scrambling, warm up the tortillas by either wrapping them in a damp paper towel and microwaving them on high for 30 seconds or individually warming them up on a dry skillet for about 10 seconds per side on high heat. If warming them on a skillet, move them to a plate and cover with a damp towel to keep warm.
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Once the eggs are done, divide them on to the tortillas and sprinkle the tomatoes and chives over them. Salt and pepper to taste and serve immediately.
Ingredients
4 corn tortillas
¾ cup diced tomatoes
4 large eggs, lightly beaten with salt
2 tsp chopped fresh chives, for garnish
3 tbsp butter divided
2 cloves of garlic (chopped)
250 g mushrooms (whatever you like, but Lion's Mane make this delicious)
2 tsp soy sauce
2 tbsp milk (just what's in the fridge)
½ cup shredded cheese
salt and pepper to taste
Directions
1
-
Melt 2 tablespoons butter in a large skillet over high heat. Add the garlic and lower the heat to medium. Cook for 20 to 30 seconds or until the garlic starts to smell fragrant, then add the mushrooms. Once the mushrooms start to soften and look a bit translucent (about 2 minutes), sprinkle the soy sauce over them and continue to cook until mushrooms are done, about 3 to 4 minutes more.
-
Pour hot mushrooms into a heatproof bowl and add the remaining 1 tablespoon of butter to the skillet. Don’t bother cleaning the skillet. Reduce the heat to medium low and add the four eggs and milk. Slowly cook the eggs, stirring constantly until the eggs have come to a soft scramble with limp wet curdles. Add the mushrooms, garlic, any residual liquid in the bowl, and the cheese to the skillet and continue to cook, heating the mushrooms back up and fully scrambling the eggs with the cheese.
-
While the eggs are scrambling, warm up the tortillas by either wrapping them in a damp paper towel and microwaving them on high for 30 seconds or individually warming them up on a dry skillet for about 10 seconds per side on high heat. If warming them on a skillet, move them to a plate and cover with a damp towel to keep warm.
-
Once the eggs are done, divide them on to the tortillas and sprinkle the tomatoes and chives over them. Salt and pepper to taste and serve immediately.
