Breakfast Tacos with Mashed Peas & Edamame

Servings: 2

Calories per Serving: 421

Prep Time:

Cook Time:

Total Time: 15 minutes

Ingredients

2 Brown Rice Tortilla (thawed)

2 tbsps Extra Virgin Olive Oil (divided)

2 Egg

Sea Salt & Black Pepper (to taste)

1/2 cup Frozen Peas

1/2 cup Frozen Edamame

2 tbsps Mint Leaves (chopped)

1/4 Lemon (juiced)

Instructions

  1. Set oven to broil (high setting).
  2. Place your brown rice tortillas on a baking tray lined with parchment paper. Place in oven and watch closely for 2 to 4 minutes. (You can also toast the tortillas over a gas stove on low-medium heat for 3 to 5 minutes. Watch very closely.) Set toasted tortillas aside.
  3. Heat a frying pan over medium heat. Add half of the olive oil and brush around the pan for non-stick. Fry eggs (one or two at a time gives the best results) and season with a bit of sea salt and pepper.
  4. Add your frozen peas and edamame to the same frying pan on low-medium heat for 2 to 3 minutes or until thawed.
  5. Transfer the peas and edamame to a bowl and combine with chopped mint leaves, remaining olive oil and lemon juice. Mash all ingredients with a fork.
  6. Spread pea and edamame mixture onto the toasted tortilla and top with fried egg. Fold tortilla in half and enjoy!

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