Scrambled Egg & Asparagus Tacos
A lighter meatless version of a taco, that has all those great spring flavors.
Scrambled Egg & Asparagus Tacos
- Prep Time
25 min
- Cook Time
35 min
- Total Time
1 hr
- Servings
4 - Two tacos per person
- Difficulty
Hard
Ingredients
- 1 bunch fresh asparagus cut into 1 1/2” pieces
- 1 bunch of chives, chopped
- 1 cup Greek yogurt
- 1 lemon juiced
- 1 ½ cup whole milk ricotta cheese
- 8 eggs
- 1 tbsp butter
- 8 corn tortillas warmed
- Salt and pepper
Instructions
- In a dry skillet over medium high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup of water and cook for another 3-4 minutes or until done to your liking. Remove from pan and set aside. *If preparing in advanced shock asparagus in an ice bath to keep the integrity of the color.
- In a small bowl, combine the chopped chives, Greek yogurt, lemon juice, and salt for taste until well combined. Set aside.
- Drain the ricotta cheese of any excess liquid. Set aside.
- In a medium bowl, crack the eggs and whisk them together until well beaten. Add pepper. *never add salt until the eggs are cooked.
- In a nonstick skillet, heat the butter over medium-low heat. Once the butter is melted, pour in the whisked eggs. Keep the heat on medium-low. When the eggs start to set use a flat rubber spatula and slowly begin to fold the eggs in sections. Do this occasionally to form nice fluffy eggs. Do not overmix or fold.
- Once the eggs are totally set (could take 5-6 minutes; low and slow is key) turn off heat and add shredded gruyere cheese. Season with salt. Lightly mix and transfer eggs to a bowl to avoid overcooking.
- Warm your tortillas. I simply heat mine up on my gas burner for about 20 -30 seconds per side. Alternatively, you can warm them in the microwave wrapped in a damp paper towel.
- To serve, place scrambled eggs on the bottom of a warmed tortilla, top with asparagus, and a drizzle of the yogurt sauce. Garnish with extra chives. Serve immediately.
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