These cute little street tacos are made with organic eggs, mustard greens, quinoa, coriander and lime essential oils, and melted medium cheddar cheese. So easy and healthy!
First, heat your tortillas on a heated skillet. Stack them and set aside. In a skillet I melted a tablespoon of butter, then stir fried desired amount of mustard greens to cook off extra moisture. I used canned (had to drain and rinse because they were too salty) but fresh is even better. Then I threw in some leftover quinoa I had in the fridge, and an egg (one or two per person) and scrambled it in the veggie mix. I added some black hawaiian sea salt and pepper, thrn turned off the heat. Now is when you want to add the coriander and lime oils. Take a clean toothpick, insert it into the bottle to get a small amount of oil on the end, then swirl in the veggie & egg mixture. Essential oils are concentrated, so its best to start with a small amount and add more if needed. Now lay the cheese down on top and put a lid on the skillet to help it melt. I served these delicious little tacos with fresh tomato drizzled in olive oil and sprinkled with salt & pepper.
Nab your essential oils at a wholesale discount here: