Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of vegies.
3 tsp (15 ml) butter
1/4 red onion, chopped
1 red capsicum, chopped
1 cup (250 ml) chopped broccoli
1/2 cup (125 ml) grated cheddar
1/2 tsp (2 ml) each dried basil, dried oregano and sea salt
8 small organic corn or wholemeal tortillas
1 avocado, sliced
1/2 cup (125 ml) salsa
1 to 2 cups (250 to 500 ml) shredded spinach
Preheat oven to 350 F (180 C).
Melt butter in large frying pan over medium-high heat. Add onion, red capsicum, broccoli and 1 Tbsp (20 ml) water. Stir often until broccoli starts to soften, 2 to 4 minutes.
In bowl, whisk eggs with cheese, dried herbs and salt. Stir in vegetable mixture.
Line 8 in (20 cm) square baking dish with baking paper or brush with oil. Pour in egg mixture and stir to distribute vegies evenly. Place on baking tray and bake until top is golden and centre is set, 20 to 25 minutes.
Cut into thick strips and place in centre of tortillas. Top with strips of avocado, dollops of salsa and shredded spinach. Roll up, fold over or eat open-faced.
Make ahead tip: Cool frittata completely, then cut into thick strips. Wrap portions individually and freeze. Defrost in refrigerator overnight. Prepare taco toppings and refrigerate overnight. Warm tortillas with egg in the oven, then dress with toppings.
Each serving contains: 921 kilojoules; 10 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (2 g sugars, 4 g fibre); 399 mg sodium
source: "Eat Breakfast!", alive Australia #20, Winter 2014
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