GLUTEN FREE BREAKFAST TORTILLA

There is a gluten free option and a gluten free vegan option for this recipe. Both my daughter and I really love. If I am out of eggs, then I always turn to my pantry to grab the Vegan Easy Eggs which let’s face it is so handy!

The only thing I have to say about this dish is nom nom nom and don’t let the title fool you…. These are great for lunch and even dinner! I know I’ve mentioned it many time but my daughter and I can’t resist a tortilla, so it was only logical (as Spock would say) to create a BREAKFAST TORTILLA. Enjoy x

Serves 6

Preparation: 10 minutes

Cooking: 10 minutes

Scrambled Eggs Option:

6 eggs + 2 tbs milk, whisked

3 tsp olive oil

sea salt / pepper

(Combine ingredients and whisk)

Scrambled Vegan Eggs Option:

100g Orgran Vegan Easy Eggs

480g water

5 tsp olive oil

salt / pepper

(Combine ingredients and whisk)

Salsa:

10 cherry tomatoes, quartered

½ red onion, finely diced

6 gluten free mini tortillas (12 if you like to double your tortilla like we do)

1 large avocado, smashed and combined with the juice of ½ lime

1. Combine the cherry tomatoes and red onion to make the salsa. Season if required. Set aside.

2. Prepare avocado and set aside.

3. Heat tortillas if required and set aside.

4. In a frying pan / skillet add eggs option and over medium heat scrambled whilst cooking.

5. Serve tortillas with smashed avocado, spoon on top the scrambled eggs, add some salsa mix and sprinkle some coriander leaves. Season further if required. Enjoy x