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.


Eight eggs

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


  1. In a large bowl, whisk together the eggs and milk. Add salt and pepper.
  2. 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.
  3. Divide eggs between wraps. Top with tomato relish and herbs. Wrap the filling to seal it.

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