Salmon and Egg Tacos with Microgreens

 
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Makes 2 breakfast tacos

 

INGREDIENTS

2 grain free or whole wheat tortillas

2 tbsp pesto

2 cage free eggs

1 oz cooked salmon filet (about 1/4 cup, can also use any other meat on hand, or omit altogether)

1/4 cup microgreens

2 strips cooked turkey bacon

Juice from 1 small lime - about 2 tsp

Optional: 2 tbsp beet sauerkraut

DIRECTIONS

  1. Heat tortillas in a skillet over medium heat until warm and pliable.

  2. In the same skillet over medium heat, cook the eggs and salmon together until eggs are scrambled and cooked through. Season with salt and pepper.

  3. Top tortillas with pesto and cooked scrambled eggs/salmon mixture.

  4. Add sauerkraut if using, 1 piece of bacon on each tortilla.

  5. Top with micro greens and squeeze the lime over both tortillas.

  6. Serve and enjoy!

Whitney MayfieldComment