Breakfast Tacos

Serves: 1 (2 tacos)


  • Olive oil
  • 2 tortillas (I used Siete Cassava & Coconut Tortillas)
  • 2 eggs
  • 2 rashers bacon
  • 1 small or 1/2 large zucchini, chopped
  • ~8 spears white asparagus, chopped
  • 2 handfuls greens of choice (I used spinach + arugula)
  • Onion powder
  • Garlic powder
  • Chili powder
  • Turmeric
  • Sea salt
  • ~2 tablespoons tomatillo salsa verde
  • ~2 tablespoons pico de gallo


Do it:

  1. Heat a skillet medium-high and coat with olive oil
  2. Scramble eggs in a dish and set side
  3. Sauté zucchini + asparagus in olive oil + onion powder + garlic powder+ chili powder + turmeric + sea salt
  4. Meanwhile, cook bacon as specified by package and set aside
  5. Once zucchini + asparagus start to brown, add eggs to the skillet and scramble for a few minutes
  6. Add greens and scramble for no more than 2 minutes
  7. Heat tortillas either in the microwave for a 10 seconds or on a skillet for 10-15 seconds
  8. Remove all from heat and add egg + vegetable scramble to the tortilla
  9. Add a rasher of bacon to each tortilla and top with both salsas

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