Speedy Scrambled Egg & Pepper Tacos

Speedy Scrambled Egg & Pepper Tacos

Calories: ~400 kcal per serving

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely diced
• 1 sweet pepper, deseeded and finely diced
• 1 clove garlic, minced
• 2 large free-range eggs
• 1/4 teaspoon smoked paprika
• Salt and freshly ground mixed peppercorns to taste
• 50g Red Leicester cheese, grated
• 3 wheat tortillas
• Grinch Rebel Jalapeno Hot Sauce to taste (optional)
• A dollop of Greek natural yogurt (for serving, optional)
• A squeeze of fresh lemon juice (for serving, optional)

Instructions

1. Heat the olive oil in a non-stick pan over medium heat. Add the diced onion and sweet pepper. Sauté for 5-7 minutes until softened.
2. Stir in the minced garlic and smoked paprika. Cook for another minute until fragrant. Remove the vegetable mixture from the pan and set aside.
3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the same pan (add a tiny bit more oil if needed) and scramble until cooked to your liking.
4. While the eggs are cooking, warm the wheat tortillas in a dry pan, microwave, or oven until pliable.
5. Divide the sautéed vegetable mixture evenly among the warmed tortillas. Top with scrambled eggs and a generous sprinkle of grated Red Leicester cheese.
6. Drizzle with Grinch Rebel Jalapeno Hot Sauce for an extra kick, if desired. For a fresh touch, you can add a dollop of Greek natural yogurt and a squeeze of fresh lemon juice. Fold or roll up your breakfast tacos and enjoy!