Planty Breakfast Tacos — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

INGREDIENTS

Planty Breakfast Tacos with Mashed Avocado
Serves 2, moderately hungry humans

1/2 c red onion, sliced

3/4 c cabbage, sliced

2 tsp avocado oil or raw butter

5 eggs

1 small avocado

1 tbs lime juice

Pink Himalayan salt (anything but table salt)

Salsa

Handful of cilantro

2-4 gluten free tortillas, depending on size (I like these)

METHOD

Heat your pan over medium heat and add the fat. Sauté your onions and cabbage for 8-10 minutes until softened, but still with a little crunch.

Meanwhile, prepare your avocado by mashing it with salt, pepper and lime. If you’re not lazy like me, you can get your fancy on and add onion, jalapeño, garlic and tomato.

Heat your tortillas.

Set the cooked cabbage and onions aside. Next add the remaining oil to the pan for the eggs, and lower the heat to medium low. Whisk the eggs with salt and pepper in a small bowl and then pour them into the pan. Gently scramble the eggs until cooked but still quite soft. They will continue to cook off the pan so removing them early keeps them from getting dry.

Assemble your taco. Tortilla, veggies, eggs, avo, salsa, and cilantro. Enjoy!