Breakfast soft-shell tacos
Breakfast soft-shell tacos
- Preparation time 20 mins
- Serves 4 people
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Ingredients
- 8 eggs
- 80ml (1/3 cup) milk
- 2 tsp olive oil
- 80g feta cheese, crumbled
- 4 x 40g tortillas, chargrilled
- 110g (1/3 cup) tomato relish
- 2 tbsp chopped fresh chives
- 2/3 cup mixed baby herbs
Method
- Whisk eggs and milk together in a large bowl. Season with salt and pepper.
- Heat oil in a large non-stick frying pan over medium heat. Add egg mixture and cook for 1 1/2 minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2-3 minutes or until eggs form creamy curds. Stir in feta.
- Divide eggs between wraps. Top with tomato relish, chives and herbs. Wrap to enclose filling.
Nutritional Information
- Serving size 194g
- Energy 1750kJ 418kcal
- Protein 19.2g
- Total fat 19.7g
- Saturated fat 7.1g
- Carbs (total) 39.2g
- Carbs (sugar) 13.3g
- Sodium 897mg
- Fibre 2.1g
- Vitamin D 5.2µg
All nutrition values are per serve.
Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.
