Poblano Pepper, Avocado & Egg Breakfast Tacos

This yummy recipe right here is perfect for when you want a simple yet filling breakfast. I made these without cheese and they’re still so creamy you won’t miss the cheese if you don’t have any on hand. Easy to make and only five ingredients, these flavorful tacos will transport you to Mexico.

Ingredients:

• 1 tbsp butter or ghee

• eggs (about 2-3 per person), cracked into a bowl and whisked ready to scramble

• 2 poblano peppers, diced

• 1/2 small yellow onion, diced

• 1 avocado, sliced

• Flour tortillas, heat on a pan for 30-45 sec

• Sea salt and black pepper to season

Instructions:

1. Heat the butter in a pan on medium high heat and add the diced peppers and onions. Season with salt and pepper and sauté until the onions are slightly translucent.

2. Lower the heat and add the whisked eggs, constantly stirring until just scrambled. They’re ready when they look moist and slightly runny. They’ll continue to cook once removed from the heat. If the eggs are releasing excess liquid you’ve overcooked them.

3. Take your heated tortillas and scoop the scrambled eggs in the center to create a taco. Add the avocado and season some more with sea salt and pepper.

4. If you want to add some more flavors, you can serve with a dollop of Greek yogurt (my fave substitution for sour cream), salsa and a few sprigs of fresh cilantro.