Breakfast Taco Brunch with Heirloom Tomato Pico de Gallo
Egg-free tacos using Just Egg. My favorite type of breakfast tacos.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Heirloom Tomato Pico de Gallo:
- 2 heirloom tomatoes diced
- 1/2 red onion peeled and diced
- 1 jalapeño diced
- Juice from 1 1/2 limes
- Salt to taste
Simple Melon Fruit Salad:
- 3- pound watermelon melon balled (any extra pieces, store in the fridge for snacking later)
- 2- pound cantaloupe chopped
- 1/2 pint raspberries
- Juice from 1 lime
- 4 mint leaves chopped
- 1 teaspoon of olive oil
- 1 bottle of Just Egg
- Salt to taste
- Freshly cracked black pepper to taste
- 1 scallion trimmed and sliced
- Tortillas for garnish
- 1 avocado sliced, for garnish
- 1 radish thinly sliced, for garnish
To Make the Heirloom Tomato Pico de Gallo:
In a medium bowl, combine the diced tomato, red onion, jalapeno, lime juice and a few pinches of salt. Give it a taste and adjust the salt to your liking. Keep in the fridge until you’re ready to serve.
To Make the Simple Melon Fruit Salad:
In a big bowl, add the watermelon, cantaloupe, raspberries, lime juice and mint leaves. Toss until combined. Keep in the fridge until you’re ready to serve.
To Make Breakfast Tacos:
Place a non-stick skillet over medium heat. Add the olive oil and when warm, pour in the Just Egg. Stir continuously with a spatula, until cooked, about 3 to 4 minutes. Top with pepper and scallions.
To assemble the breakfast tacos, add a few spoonfuls to a tortilla, top with a few slices of avocado, salsa and radish. Repeat until you’ve assembled all of your breakfast tacos.
Serving: 4g | Calories: 250kcal | Carbohydrates: 6g | Protein: 30g | Fat: 12g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 33mg | Fiber: 4g | Sugar: 6g