Anyone who has noticed even a handful of my posts knows I’m an avid taco lover. Wrap it up in a seared white corn tortilla, stuff it in a crunchy yellow or blue corn taco shell and I’ll pretty much eat anything. Day 2 of Whole30 had me standing in front of my fridge barely caffeinated lamenting the absence of tortillas in the right hand side of my fridge’s crisper drawer. Scrambled egg tacos are a favorite breakfast at my house, but Whole30 kicked all corn products out of my kitchen. So, what’s a taco lover to do in such dire circumstances? Grab those vibrant, locally grown, crunchy lettuce leaves and courageously rise above this 30 day tortilla apocalypse.

Not entirely surprising, the lettuce wraps were completely filling and satisfying. This recipe is incredibly simple and is perfect for any meal of the day. I’ll most likely be posting variations of it multiple times over the next few weeks (but shh, I don’t want corn tortilla to know I’m cheating on her with this 3 dollar lettuce!).

Lettuce Breakfast Tacos

2 to 4 sturdy Lettuce leaves, depending on size

2 fresh Eggs

1/2 tsp water

1/4 tsp Fennel Seed

1/4 tsp TexJoy Chili powder, or to taste

1/4 tsp Oil of choice, or Ghee

Salt and Pepper to taste

Garnish: Pea Shoots, Fresh Salsa

Method: 

In a small mixing bowl, crack the eggs and whisk in the water, salt, pepper, and chili powder until completely incorporated. Set aside. In a nonstick pan over med flame, heat the oil or Ghee coating the pan as the oil warms. Add in the fennel seeds and toast them for about 1 minute. Next add in the eggs and cook, stirring occasionally until the eggs are just cooked through, about 3 to 5 minutes. Turn off the heat.

Layer the eggs on top of the lettuce leaves and garnish with pea shoots and salsa, if desired. Serve immediately.