Lunch
Chipotle Mushroom & Egg Breakfast Tacos
4 servings
hidangan10 minutes
masa aktif30 minutes
jumlah masaBahan-bahan
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
Arahan
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.
Pemakanan
Saiz Hidangan
4
Kalori
-
Jumlah Lemak
-
Lemak Tepu
-
Lemak Tidak Tepu
-
Lemak Trans
-
Kolesterol
-
Natrium
-
Jumlah Karbohidrat
-
Serat Pemakanan
-
Jumlah Gula
-
Protein
-
4 servings
hidangan10 minutes
masa aktif30 minutes
jumlah masa