Breakfast tacos 🌮

Breakfast taco : 

Ingredients: 

• almond flour siete wraps ( or your favorite gluten free wraps ) 

• 2 teaspoons extra virgin olive oil

• 2 large eggs (*see note)

• 1/3 cup ship/ goat milk feta cheese 

• kosher salt

• freshly ground black pepper

• 4-5 scallions, trimmed and finely sliced

• 1/3 cup black olives (optional) 

• finely sliced red cabbage (roughly 3/4 cup)

• 1 ripe avocado, pitted,

• fresh jalapeno or hot sauce (optional, but recommended)

• fresh cilantro/ parsley leaves, for garnishing

DIRECTIONS:

• This dish comes together quickly, so it is important to prepare and set out all your tacos toppings before you start cooking.

• Char and warm the siete wraps : Line a large plate or bowl with a clean kitchen linen.  15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm wrap to the kitchen linen as you work, and cover them to keep them warm for serving.

• Crack the eggs into a medium bowl (*I do not scramble them). Heat a large non-stick skillet with the olive oil over medium-low heat. Pour the eggs into skillet. Season with salt and pepper. Break the yolks using a heatproof spatula to create a ‘messy’ scramble. Continue to cook over low heat, stirring occasionally. Once the eggs are mostly set, and are close to being finished (*do not overcook the eggs), add the feta cheese and stir together, Add half the sliced scallions and immediately remove the eggs from the heat.

• Assemble: Spoon your favorite spread I used Greek yogurt ( optional) Top with a spoonful of messy, cheese scrambled eggs. Top with sliced red cabbage, diced avocado, scallions, and a spicy sauce! Finish with a few drops  of olive oil  and a fresh cilantro, if using. Serve immediately.