Breakfast tacos ūüĆģ

Breakfast taco : 
  • 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
  • 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 ‚Äėmessy‚Äô 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.¬†