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Breakfast Soft-shell Tacos


  • 8 eggs

  • 80ml (1/3 cup) milk

  • 2 tsp olive oil

  • 80g feta cheese, crumbled

  • 4 x 40g tortillas, chargrilled

  • 110g (1/3 cup) tomato relish

  • 2 tbsp chopped fresh chives

  • 2/3 cup mixed baby herbs





Whisk eggs and milk together in a large bowl. Season with salt and pepper.

Heat oil in a large non-stick frying pan over medium heat. Add egg mixture and cook for 1 1/2 minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2-3 minutes or until eggs form creamy curds. Stir in feta.

Divide eggs between wraps. Top with tomato relish, chives and herbs. Wrap to enclose filling.

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