Breakfast Tacos with Turkey Bacon and Sweet Potatoes

Ingredients:

3 eggs,

1 Tbsp chopped jalapeno

3 slices turkey bacon
1/2 cup sweet potatoes, cubed

5 to 6 asparagus, blanched and cut into 2 inches long

1/2 white onion, cut into 1/2 inc thick slices

5 sweet peppers, slit vertically

1/2 avocado, cut into slices

tomato salsa

hot chili sauce

5 to 6 corn tortillas

few sprigs of cilantro leaves for garnish
1 lime, sliced

Method:

Place turkey bacon in a single layer in an unheated skillet. Cook on medium heat to your desired crispness, turning frequently. Cool before cutting into 1/4 inch thick. Set aside.

Cook the sweet potatoes in salted water. Set aside

Preheat oven to 350 degrees F.  

In a aluminium lined baking sheet, place the white onion slices and sweet pepper and sprinkle with olive oil, salt and pepper. Roast it until lightly charred the sweet peppers slightly limp.. Set aside.

Whisk eggs well in a bowl. Add a little salt and pepper.

Heat a non-stick pan on medium heat and add some  olive oil. Add the jalapeno, saute for 20 seconds then add the turkey bacon and the asparagus and cooked sweet potatoes. Add the whisked eggs and stir slowly. As eggs begin to set, reduce the heat to low,  gently pull the eggs across, and fold to create large soft curds. Remove from heat and set aside.

Wrap corn tortillas in kitchen paper towel and warm them for 15 to 20 sec.

Place tortillas on a plate and put a scoop of scramble eggs, top with some onions, sliced avocado, roasted onions and sprinkle with tomato salsa and hot sauce. Squeeze some lime juice over the tacos and garnish with cilantro leaves.  I served the roasted sweet peppers on the side.