Breakfast Tacos

Even as an adult there are many things to love about Saturdays.  Sure we don’t get to sleep till noon like we did in college but over all Saturdays are less regimented.  No nine to five to get to, no school to get kids to, no weekly activity.  It’s a great time to have breakfast together as a family without the hustle and bustle of the weekday morning.  In our house we often have much more elaborate breakfasts with waffles, pancakes or omelets starting our day.  I created this recipe for a fun new twist on french toast that would look and feel like eating a taco.  It turned out great and I can’t wait to start our Saturdays with it…and maybe Sundays too.

Breakfast Tacos

Ingredients:

4 Tortillas (I used Gluten-Free for myself, slightly more fragile)

2 Eggs

2-3 tbsp Milk (I used Almond Milk)

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp pure Vanilla

1 tsp Oil (to coat pan)

1 Cup Ricotta Cheese

1/2 cup Strawberries, hulled sliced

1/2 cup Kiwi, peeled and diced

1/4 cup Cereal (optional)

Warm a frying pan over medium heat.  Whisk together eggs, milk, cinnamon, nutmeg and vanilla until well combined.  Dunk the tortillas into the mixture and allow to soak for a few minutes.  Coat the pan with a tsp of oil and cook each tortilla for a few minutes on each side.  Fold tortillas and allow to cool for five to ten minutes.  Fill each tortilla with 1/4 cup of ricotta, then fruit and sprinkle with cereal for a little crunch on top.  Serve immediately.  Makes 4 breakfast tacos.