I’ll save tales of additional trials and tribulations for another post. Today, I actually cooked something with vegetables from my garden. I call it a breakfast taco.
Breakfast burritos are common on restaurant menus, but I haven’t seen breakfast tacos anywhere. The concept is the same. Replace the meat with eggs, and serve over soft corn tortillas.
I used some of the jalapeños and tomatoes I had just harvested, plus a sprig of spicy oregano.
- Half jalapeño, seeded and diced fine
- 2 eggs, beaten
- 1 large or 2 medium tomatoes
- 2 tortillas
- Grated cheddar cheese
- oregano, for garnish
Step 2. While the eggs were cooking, I wrapped the tortillas in a moist paper towel, then cooked them in the microwave for 45 seconds to heat them. (No, no homemade tortillas for this small cooking project.) I divided the eggs between the two tortillas, then topped them with chopped tomatoes and oregano.
So, how did this homegrown meal taste? Satisfying. There’s nothing like a real fresh tomato, and the spicy oregano has been the discovery of the summer (it really does have a peppery kick to it!) Even though I call them breakfast tacos, this is a fast and easy lunch that I’ll be turning to again.