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.
Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.
