Food Matters Breakfast Tacos


I’ll never forget the day I heard the words that changed my life. It was right here in the Food Matters office, and they came from one of our community members. “If you think about it, a taco really is the perfectly balanced meal - good proteins, yummy veggies as carbs, and healthy fats.” Ever since, I’ve been on a mission to prove them right.

Here’s our Food Matters take on Breakfast Tacos, I hope they change your life as much as they did mine.


For the tacos

  • 1 tablespoon extra-virgin olive oil
  • 2 scallions, chopped thinly
  • ½ punnet of cherry tomatoes halved
  • 4 organic free-range eggs, beaten
  • A pinch of unrefined sea salt and pepper to taste

To serve

  • 2 tablespoons Salsa Verde
  • ½ an avocado, sliced
  • Healthy Gluten-Free Wraps or Tortillas


  1. In a small frypan, heat 1 tablespoon of extra-virgin olive oil over medium heat.
  2. Add the scallions and tomatoes and saute until slightly softened. Add the eggs, cook for a few seconds then stir through to mix in the scallions and tomatoes. Continue to cook until the eggs are cooked through.
  3. Assemble the tacos with a scoop of egg scramble on your cooked gluten-free wraps, topped with sliced avocado and a drizzle of salsa verde.

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