Asparagus and Egg Breakfast Tacos
This simple yet flavorful dish combines tender asparagus and fluffy scrambled eggs, all neatly tucked into warm corn or whole-grain tortillas.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 bunch asparagus (about 180 g) trimmed and cut into 2-inch pieces
- 6 large eggs beaten
- salt to taste
- black pepper to taste
- 4 large corn or whole-grain tortillas
- 1 avocado sliced
- 1 cup feta cheese crumbled
Optional toppings:
- salsa
- sour cream
- fresh parsley chopped
Instructions
- Preheat the Skillet: Heat the olive oil in a large skillet over medium heat.
- Sauté the Onion: Add the chopped onion to the skillet and sauté until it becomes translucent.
- Cook Asparagus and Eggs: Add the asparagus pieces to the skillet with the onion. Sauté for 2-3 minutes until they start to soften. Pour the beaten eggs over the asparagus and onion. Season with salt and pepper. Scramble the mixture gently, ensuring the asparagus and eggs are cooked together.
- Warm the Tortillas: In a separate dry skillet or in the microwave, warm the tortillas for about 20 seconds.
- Assemble the Tacos: Place a generous scoop of the asparagus and egg mixture onto each warmed tortilla.
- Add Cheese and Avocado: Sprinkle feta and add avocado slices on top of the asparagus and egg mixture.
- Optional Toppings: If desired, add salsa, sour cream, or fresh parsley for extra flavor.
- Serve Immediately: Fold the tortillas in half and serve your Asparagus and Egg Breakfast Tacos hot.
- Dobar tek!
Notes
You can use frozen asparagus, but make sure to thaw it and drain any excess water before cooking.
Switch feta for mozzarella, cheddar, or even a dairy-free cheese for a vegan option.