Fresh herbs and eggs for a quick vegetarian breakfast taco. These soft shell tacos are ready in 20 minutes and will satisfy you until lunch.
80ml (1/3 cup) milk
Two teaspoons of olive oil
80g feta cheese, crumbled
4 x 40g tortillas, chargrilled
110g (1/3 cup) tomato relish
Two tablespoons chopped fresh chives
2/3 cup mixed baby herbs
- In a large bowl, whisk together the eggs and milk. Add salt and pepper.
- Over medium heat, heat oil in a large nonstick frying pan. Add the egg mixture to the pan and cook it for 1 1/2 minutes or until it starts to set. Push the set egg toward the center of the pan using a spatula. Tilt the pan so that uncooked eggs run over the bottom. Cook for 2-3 minutes or until eggs form creamy curds. Stir in the feta.
- Divide eggs between wraps. Top with tomato relish and herbs. Wrap the filling to seal it.