Fast vegetarian egg breakfast tacos with fresh herbs. Ready in just 20 minutes these soft shell tacos will keep you happily satisfied until lunch.
Ingredients
8 eggs
80ml (1/3 cup) milk
2 teaspoons olive oil
80g feta cheese, crumbled
4 x 40g tortillas, chargrilled
110g (1/3 cup) tomato relish
2 tablespoons 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.
