I previously wrote about breakfast tacos here, but ever since a visit to Austin, TX, I've been stepping up my breakfast taco game. I had people over for brunch and people brought their favorite taco fillings, including sauteed peppers and onion, goat cheese, and soyrizo.
As I'm always searching for easy, healthy, and slightly creative breakfast foods, this week I experimented with some more b-fast taco variations. This was my favorite:
First, I started with two small, flour Rosario's tortillas and heated them up in a small ceramic fry pan. Meanwhile, I mixed together one whole egg and one egg white only and a bit of salt and milk (or cream). I also get out my other ingredients: goat cheese, avocado, and salsa.
Once the tortillas were heated on both sides, I sprayed the pan with a little oil and then poured in the eggs while on low heat.
Although you can add the avocado and goat cheese at the end, it was really good when mixed in. So after adding the eggs to the pan, I put in half and avocado, cubed, and then later some crumbles/pieces of goat cheese.
When the eggs were fully cooked I divided them into the two tortillas and topped them with Trader Joe's garlic chipotle salsa. I really liked that salsa and its combination of roasted tomatoes, garlic, and vinegar, but it was pretty watery. I didn't mind; isn't that how salsa is supposed to be?
