June 3, 2024
Here's a recipe for the perfect summer Saturday morning: head to the farmers market, pick up a few fresh ingredients, make these Mushroom, Spinach, and Feta Breakfast Tacos with Bruschetta, and enjoy! To take the freshness to the next level, make your own bruschetta with tomatoes, basil, garlic, and olive oil.
Mushroom, Spinach, and Feta Breakfast Tacos with Bruschetta – Serves 4
INGREDIENTS:
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1 tablespoon olive oil
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1 cup sliced mushrooms
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1 cup baby spinach, packed
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4 large eggs
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1 tablespoon nonfat (or nondairy) milk
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¼ teaspoon dried basil
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⅛ teaspoon black pepper
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¼ cup crumbled feta cheese
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4 six-inch corn tortillas
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1 cup prepared tomato bruschetta topping
PREPARATION:
1. In a ten-inch skillet, heat the oil over medium heat.
2. Add the mushrooms to the skillet and sauté for 2 to 3 minutes until softened, stirring often.
3. In a small bowl, whisk together the eggs, milk, basil, and pepper and set aside.
4. Add the spinach to skillet and sauté for one minute until wilted.
5. If needed, spray the skillet with cooking spray before adding in the egg mixture. Using a spatula, scramble together the eggs with the veggies. As the eggs set, stir in the feta crumbles, and sauté another minute until the cheese is softened.
6. Assemble the tacos by dividing the egg mixture among tortillas and top with bruschetta topping.
TIP! Warm tortillas in a nonstick eight-inch skillet over high heat by placing them individually on each side for 10 seconds. Or wrap the stack of tortillas in paper towel and microwave on high for 1 minute to warm.
