Recipes by the Sea Breakfast Tacos — Vegetarian and GF 3 Eggs 3 Corn Tortillas (small) Cream Spinach (or any dark leafy green) Spices
Black Pepper, salt, cayenne, garlic, onion Cheese (queso fresco or cheddar work best) Butter or Olive Oil Optional ingredients
Chopped tomatoes Sauteed onions and peppers Mushrooms Black beans
Notes: • Make sure to pan fry the corn tortillas first on a medium heat with a little butter or olive oil. They not only stay together better, but they taste much better too. • Put the spinach on tortillas first. • If you want any sauteed vegetables, sauteed them next with butter or olive oil. Distribute evenly between the tortillas. • Turn down the heat of the pan to low before putting in the eggs. • For the eggs, break them open into a bowl before the pan so it is easier to take the shells out if any fall in. • Whip the eggs and a splash of cream with a fork or whisk until it is frothy. Make sure the pan has cooled down a bit before putting the eggs in. • Coat the pan in butter or oil and pour in the eggs. Use a rubber spatula to slowly stir the eggs so they cook and scramble evenly. • Just before they finish cooking, take them off the heat and fold in the spices and cheese, and put back on the heat until finished. • Evenly distribute to tortillas and top off with siracha if desired.
Volume 5, Issue 63
5
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