Emeril Lagasse's Scrambled Egg and SautÃ©ed Veggie Breakfast Tacos
Recipe fatigue is a common epidemic that infects every kitchen from time to time. Luckily, celebrity chef Emeril Lagasse has just the cure. He turned breakfast eggs into Scrambled Egg and SautÃ©ed Veggie Breakfast Tacos.
Preheat the oven to 325Â°F.
Wrap the corn tortillas in aluminum foil and place in the oven to warm while you prepare the eggs and veggies.*
Heat a 12-inch non-stick skillet over medium heat and add 1 tablespoon of the butter. Add the onion, mushrooms, and bell peppers to the pan and cook, stirring frequently, until softened, about 10 minutes. Stir in the spinach, garlic, 1/4 teaspoon of the salt and the remaining 1/4 teaspoon black pepper and stir just until the spinach has wilted; transfer to a heatproof bowl and cover to keep warm.
Add the remaining butter to the pan and, once melted, add the eggs, the remaining 1/4 teaspoon of salt and cayenne. Reduce the heat to low and scramble the eggs for 1 1/2 to two minutes. Remove from the heat.
Assemble the tacos. Divide the scrambled eggs among the warmed tortillas, then top with the sautÃ©ed mushrooms, peppers and spinach. Sprinkle the cheese over everything and then roll or fold up the tortillas. Serve warm, with your choice of hot sauce, if desired.
*Note: If you prefer, you can warm the tortillas in a hot skillet one at a time, lightly brushed with olive oil.
Recipe courtesy Chef Emeril Lagasse, copyright MSLO, Inc., all rights reserved. Styled by Karen Pickus for Good Morning America.