Chipotle Mushroom & Egg Breakfast Tacos

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

600g Portobello Mushrooms

2 Tbsp Chipotle

6 Eggs

15g Pumpkin Seeds

8 Small Corn or Flour Tortillas

60g Feta

5g Fresh Coriander

2 Tsp Chilli Flakes

Olive Oil

Salt

70g Greek Yoghurt

Small Bunch of Coriander (25g)

40g Feta

2 Tbsp Olive Oil

1 Lime

Directions

Heat the oven to 200°C. Slice the mushrooms into 1cm-thick slices. Put the chipotle into a large bowl with a generous drizzle of olive oil. Season with salt and toss through the sliced mushrooms. Put the mushrooms onto a baking tray and roast for 15-20 mins until golden brown.

Meanwhile, put all the crema ingredients (minus the lime) into a blender and blitz until smooth. Zest half the lime in, then taste and season with salt, pepper and lime juice.

Crack the eggs into a bowl, season with salt and whisk together until smooth. Place a dry non-stick frying pan over a medium heat. Once hot, toast the seeds (you know they’re ready once they start popping) and then transfer to a bowl.

Add a drizzle of oil to the now-empty frying pan, then pour the eggs in. Continuously stir until a fluffy scramble forms. Remove from the heat whilst the eggs are still slightly runny.

Heat the tortillas in a dry frying pan, then load them up with crema, chipotle mushrooms, scrambled eggs, toasted seeds, coriander and chilli flakes. Serve with any remaining lime, cut into wedges.

Nutrition

• Serving Size: 4