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Umami

Cookbook

Chipotle Mushroom & Egg Breakfast Tacos

6

分量

10 minutes

調理時間

30 minutes

総時間

材料

900g Portobello Mushrooms

Chipotle sauce

15 Eggs

Pumpkin Seeds

18 Small Corn or Flour Tortillas

Olive Oil

Salt

200g Greek Yoghurt

300g Feta

Bunch of Coriander

2 Tbsp Olive Oil

2 Limes

手順

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.

栄養

サービングサイズ

4

カロリー

-

脂肪総量

-

飽和脂肪

-

不飽和脂肪

-

トランス脂肪

-

コレステロール

-

ナトリウム

-

炭水化物総量

-

食物繊維

-

糖質総量

-

タンパク質

-

6

分量

10 minutes

調理時間

30 minutes

総時間
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