Good morning breakfast tacos!

If there's anything that reflects the roots of my childhood cuisine, it's tacos and chili. People think Mexican food, or more accurately Tex-Mex, is heavy and greasy. But it doesn't have to be. Just scroll through these goodies in the archives.

While these are technically breakfast tacos, we enjoy them for quick weeknight dinners as well. Though this can hardly be considered a proper recipe, I wanted to share these tacos because they're a good reminder that it's the simple ingredient combos, like yogurt and salsa with eggs and tortilla, that make quick weekday meals all the happier.

I like adding whatever roasted vegetable I can quickly make or already have on hand. If asparagus is out of season, roasted broccoli, sweet potato, or red onion work well. As for the tortillas, use whatever good quality ones you can get your hands on. I recently found some fantastic whole grain spelt tortillas at my local health food store but corn tortillas are classic and often our go-to.

Breakfast Tacos with Yogurt & Avocado

Serves 4

Notes: Recipe calls for 8 tortillas. Number may vary depending on the size of your tortillas. If asparagus are not in season, roasted broccoli, sweet potato, or red onion are good substitutes. Or stir fresh spinach into eggs. If you can't find good jarred salsa, make your own fresh pico de gallo with chopped tomato, minced onion, cilantro, and lime.

1 (500 gr) bunch asparagus
8 large eggs, whisked
1 Tbsp. butter (or ghee or extra-virgin olive oil)
Salsa, to taste (or make your own pico de gallo)
Plain full-fat yogurt, to taste
1 avocado, diced
8 tortillas

Preheat oven to 200 C/400 F. Snap away woody ends of asparagus. Cut asparagus stalks into 1 1/2 in (3.8 cm) pieces. Place on a baking sheet, sprinkle with salt & pepper, and dry-roast in the oven 5-8 minutes (depending on thickness of asparagus). Remove from oven and add a small drizzle of extra-virgin olive oil. Toss to combine.
Melt butter in a non-stick skillet over medium heat. Add a generous pinch of salt and pepper to whisked eggs, then pour eggs into pan. Once partially set, use a flat edged spatula to pull sections of egg into the center to create soft folds and allow non-cooked egg to run to the sides. Continue pulling eggs together until just cooked but still soft. Remove from heat.
To serve, toast tortillas in dry skillet over medium high heat for a minute on both sides, or until tortillas turn light golden brown in a few spots. (I do this before cooking the eggs in the same skillet.) Divide eggs between tortillas and dollop with yogurt and salsa, a few spears of asparagus, and diced avocado.
Enjoy immediately or wrap up in paper like a burrito to take with you.

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