Mustard Green Gluten Free Egg Tacos
I made the mistake of putting mustard greens into my smoothie last week and found out the hard way that they actually taste like spicy mustard…not a good combo with sweet fruit! Gluten free egg tacos are a much better application for mustard greens! I used brown rice tortillas from Trader Joe’s for these ones. They’re gluten free, but tend to be too brittle to fold. This time I tried cooking them directly over the fire on my stove top and it worked really well. They were definitely foldable. Organic corn tortillas would also taste good!
I discovered recently that eggs are high in chromium, which helps balance your blood sugar levels! They are also high in protein, which helps to lower the Glycemic Index number of whatever you eat them with. This makes them a great food choice for those with diabetes!
- 2 Cups Sliced Mushrooms
- 6 Eggs
- Salt and Pepper to Taste
- Grated Cheddar Cheese
- 2-3 Cups Mustard Greens
- Whole Grain Dijon Mustard
- 4 Brown Rice Tortillas
Saute the mushrooms until they are soft and light brown. Make sure to season them with a little salt and pepper. Add in the eggs and scramble them together with the mushrooms. Heat your tortillas as described above, then top them with scramble, cheese, mustard greens, and mustard. Enjoy!
