Mushroom Breakfast Tacos

INGREDIENTS

olive oil

mushrooms (i used maitaike and trumpet)

kale or any veg/dark leafy green of your choice

onion powder

salt

pepper

eggs

tortilla (i used Siete foods)

grated cheddar cheese

toppings: avocado, pickled chilis (recipe on my site) or hot sauce, cilantro

METHOD

1. heat up olive oil in a pan. add mushrooms, toss with oil, and let them cook for a few minutes on medium-high heat (don’t move them).

2. season with onion powder, salt, and pepper. add kale and cook until wilted. remove from pan and set aside.

3. in the same pan, add more oil if needed and fry your egg. season with salt and pepper. remove from pan and set aside.

4. on a burner, lightly char both sides of the tortilla. then, place in the pan and sprinkle with cheese. you can place a lid over the pan to help the cheese melt.

5. place tortilla on a plate. layer with mushrooms and kale, egg, avocado, pickled chilis, cilantro, and flakey salt. enjoy:)