To celebrate National Taco Day, Kitchen PLAY and California Ripe Olives have challenged me to create a taco recipe. My family and I love to make breakfast tacos with whatever leftovers we have in the fridge, like carne asada or maybe leftover pork chops along with the eggs, peppers, cheese, salsa, and whatever else we have on hand. So adding California Ripe Olives seemed like a natural fit! I’m ashamed that I hadn’t thought of it before.
I’ve tried to health up this breakfast dish by using egg whites and adding just a little cheese to each taco instead of a large amount with the cooked eggs.
To save time I used already sliced California Ripe Olives. My children love to put whole olives on their fingers and eat them one at a time, however. So I always keep cans of both styles in my cupboards to use in recipes and as snacks. I also keep a supply of frozen, sliced peppers and onions in my freezer, which is another time saver. After all, who wants to spend time slicing and dicing peppers on a weekend morning?
Breakfast Tacos are perfect for using up leftovers and a great way to enjoy the taste of California Ripe Olives at breakfast time. You can connect with California Ripe Olives online at Calolive.org, on Twitter at MissCAOlive and Facebook.
California Ripe Olives Twitter party
Join Kitchen PLAY, California Ripe Olives and some of your favorite food bloggers for a Twitter Party on October 16 at 7 PM ET where we’ll be chatting about this tasty, nutritious and versatile food, and testing our olive knowledge. You’ll also be eligible to win great olive prizes, so RSVP for the Twitter Party here!
Also, beginning October 1, read all 10 posts at Kitchen PLAY celebrating National Taco Day with California Ripe Olives for clues. Each post contains an “olive fact” that may appear as a trivia question during the Twitter Party. A new post and fact will be revealed each day, Monday through Friday, until October 12. (Here’s my clue for you: California is currently harvesting the 2012 crop, which will continue through October!)
Feeds a family of four
- 1 tablespoon olive oil
- 1 – 14 ounce package frozen bell pepper and onion mix
- 6 eggs
- 1 1/2 cups egg whites
- 1 1/2 cups sliced California Ripe Olives
- salt and pepper to taste
- Corn tortillas – 2 to 4 per person
- Cheese – shredded Mexican blend cheese and/or queso fresco
- Seasonings – your favorite salsa and hot sauce
- Avocado slices
- Fresh lemon or lime wedges
- Sliced California Ripe Olives
- Optional: cilantro, raw onions (diced), fresh tomatoes (diced), or sour cream
- Heat oil in large sauté pan at medium high heat. Add frozen bell pepper and onion mix until hot and all water is cooked off.
- While peppers and onions are cooking, warm tortillas on a grill or frying pan on medium heat. Tortillas should be warm and flexible, not dry and crunchy. Keep wrapped in a clean dishtowel in a warm oven until serving time.
- Turn down heat to medium-low.
- Add eggs and egg whites. Stir to scramble and cook until eggs are nearly done to your personal preference. (I like mine a little moist.)
- Turn off heat and add olives to the pepper, onions and egg mixture. Stir to evenly distribute. Cook until heated through.
- Place egg mixture on a tortilla and add cheese, seasonings, and extra goodies. Fold and enjoy!
Note: if you find that your tacos are falling apart, double up on the corn tortillas. Also, make sure your tacos are made just before serving, otherwise they’ll get all soggy.
Disclosure: I was compensated for my time and efforts to participate in this Kitchen PLAY event. All opinions and experiences are my own.