Quick and Easy Lunch Idea: Mediterranean Egg Tacos

Never heard of an egg taco before? Well, egg tacos are great and a must try for breakfast or lunch.

This Mediterranean Egg Taco Recipe was very much inspired by Nadiya Hussain's awesome cooking show on Netflix -- Time to Eat. Nadiya made an amazing looking egg roll, which was comprised of eggs in a tortilla wrap all rolled up. It looked so good I had to give it a try and put my own Mediterranean inspired, dairy free, gluten free twist on it.

Mediterranean Egg Tacos

Serves: 2

You will need:

2 gluten free corn tortillas

4 large eggs

1/4 cup of water

2 tbsps of sun dried tomatoes

2 tbsps of tomato paste or tomato sauce

a handful of chopped mushrooms

4 slices of prosciutto or speck

2 tbsps of shredded lactose or dairy free cheese (if you choose)

Directions:

In a medium sized bowl add 4 eggs and the water. Mix them up really well with a whisk until the mix is frothy and fluffy, like you would for scrambled eggs without any milk.

Pour half the egg mixture onto a non-stick skillet or a cast iron skillet with some coconut oil on it, and let the egg mixture sit on low to medium heat for about 2 mins.

Add some chopped mushroom, sun dried tomatoes, lactose/dairy free cheese and meat of your choice onto egg mixture. Allow to cook for another few minutes. While you wait spread tomato paste on to gluten free corn wrap. Once egg looks ready to flip place gf corn wrap onto the egg mixture. Let sit for a few minutes and then flip the wrap and egg over. Let cook another 3-4 minutes.

Remove from heat, place on a plate and fold over.

Do that one more time for egg taco #2.

And Viola! Two yummy egg tacos. Allow them to cool and enjoy with avocado slices as a side. Enjoy!!