Mushroom, Onion & Bell Pepper Breakfast Tacos

Tortillas and eggs are two staples in my refrigerator and I often combine the two for a quick and filling breakfast.

Serving Size: 1 (2 small tacos)

Ingredients: 

• 2 Small Corn Tortillas

• 1 Egg

• 1/8 cup of Diced Yellow Onion

• 1/8 cup of Diced Bell Pepper

• 1/2 cup of Sliced Mushrooms

• 1/8 cup of Milk

• Butter

Directions:

1. Add a tiny amount of butter, just enough to coat a small pan. Turn to medium heat.

2. In a bowl, whisk the egg and milk. I always add milk to my scrambled eggs because it makes them fluffier.

3. Sauté the onion, mushroom, and pepper for several minutes or until the onion is translucent.

4. Once the veggies are cooked, pour in the whisked egg and turn the heat to medium low. Be sure to consistently mix the pan around, so your eggs don’t burn!

5. When the eggs are fully cooked, transfer to a plate.

6. Place your first tortilla in the pan over medium high heat. Flip after 30-60 seconds. Repeat with the second tortilla.

7. Assemble your tacos and eat!