These breakfast tacos get a sophisticated (and healthy makeover) with mushrooms, Greek yogurt, and thyme leaves. Served with a side salad, this is a dinner you'll feel super great about! Smarts: Add some roasted potatoes and switch to a burrito-sized tortilla for a breakfast burrito take.
Heat a non-stick frying pan or skillet over medium-high heat. Add oil and then shallots and thyme leaves to heated oil. Saute until softened, ~1 minute.
Add mushrooms, red wine vinegar, and some salt. Saute until tender, 3 to 4 minutes. Remove from pan and set aside.
Return pan to medium heat and add butter. Once melted, pour in whisked eggs and scramble over a low heat until you get the texture you want. Remove from heat.
Warm tortillas according to package instructions.
Toss vinaigrette with greens, chopped apples or pears, and sliced almonds. Have everyone make their own tacos by filling tortillas with eggs, mushrooms and a dollop of Greek yogurt!
Added shredded cheese and salsa. Would have been pretty bland without those. I don't know why these recipes keep calling for yogurt. Clearly this requires sour cream.