Breakfast Lettuce Taco Bowl
(Serves 2)
Ingredients:
2 Oz Bacon
4 Oz Mushrooms, sliced
1 Small Onion, sliced
2 Eggs
4 Egg whites
4 Romaine lettuce leaves
2 Oz Cherry tomatoes, chopped
1 tsp Apple cider vinegar
¾ Oz Feta cheese
Suggested blends: Oaxacan Adobo, Seaside Spice, Tolucan Chorizo
Instructions:
Cook the bacon over medium heat until crispy. Remove from heat and set aside.
Cook the mushrooms and onions in the bacon fat until crispy.
In a bowl, whisk the eggs and spices and pour mixture over the mushrooms and onions in the pan. Cover and allow to cook for 5 minutes.
While the egg mixture is cooking, combine the vinegar and chopped tomato in a small bowl.
Create a lettuce bed in 2 serving bowls with either whole or chopped leaves of romaine.
Remove the eggs and veg to a cutting board and slice into long strips.
Pile the lettuce bowls with egg strips, crumbled bacon, crumbled feta cheese and top with the chopped tomato salsa.