Breakfast Taco with Sweet Pea Ricotta

My delicious breakfast sandwich was inspired by recipes in Eating Well and Clean Eating magazines.  Like all my breakfasts, this one is a great example of the My Plate plan, with whole grains, vegetables, dairy and high quality protein.  

Tomatillo Breakfast Taco

(Serves 1)

Saute garlic and scallion in olive oil for a few minutes.
1 garlic clove, minced
1 tablespoon scallion
1 teaspoon olive oil

Add tomatillo, pepper and tomato.  Saute 2 minutes.
1 tomatillo, husk removed and diced
2 tablespoons banana pepper, diced
4 cherry tomatoes, halved

Pour eggs into pan over vegetables.  Season.  Cook, folding, until egg is set.
2 eggs, beaten
Mrs. Dash
Fresh ground pepper

Sprinkle tortillas with taco seasoning.  Brown tortillas in grill pan.
2 corn tortillas
Taco seasoning, homemade

Serve eggs over warmed tortillas.  Garnish with fresh herbs.
Oregano sprig
Cilantro sprig

Ricotta Pea Spread

(Serves 4)

Mix all ingredients in a food processor.
1 garlic clove, minced
1/2 cup peas
1/2 cup ricotta cheese, part-skim
1/2 teaspoon lemon zest
1 tablespoon lemon juice
Fresh ground pepper

Now to enjoy the West Virginia sunshine!