Most days, my breakfast consists of oatmeal at my desk at work, so on weekends I take pleasure in making something different, which often means some kind of eggs. However, weekend mornings also often mean that I am working with whatever is in the fridge until food shopping is done later in the day. Taking stock of the contents of the fridge this morning, I found a pack of taco-sized flour tortillas, bell peppers, a lone avocado, a half a container of cherry tomatoes, and a half a container of sour cream. Well, breakfast tacos it was going to be.
4-5 cherry tomatoes, chopped
1/4 yellow onion, chopped
1/2 lime, juiced
1/2 teaspoon salt
Remove the pit and mash avocado in a bowl. Add tomatoes, onion, and lime juice, and salt. I also often add a little minced garlic.
For breakfast tacos:
2 eggs, whisked
1 chopped bell pepper
1/2 cup roasted corn (I keep a bag of Trader Joe’s corn in the freezer)
1/2 chopped yellow onion
1 tablespoon olive oil
3 ounces fontina cheese, shredded
4 taco-sized flour tortillas
4 table spoons sour cream
Heat up a pan with the olive oil. Add onions and bell peppers, and saute for 3-4 minutes. Add corn (you don’t need to defrost it). Saute another few minutes until the corn is warmed up. Add the eggs and stir until cooked through. Add the fontina.
Warm up the tortillas on another pan (I use a cast iron pan for this) and place on a plate. Divide the eggs between four tortillas, and garnish with the guacamole and sour cream. Enjoy with a glass of orange juice and a coffee!