Page 103 - 19-1 April 27, '22

wraps Breakfast

INGREDIENTS DIRECTIONS

Cheese "Tacos" Prepare the Cheese "Tacos"
4 slices cheddar cheese or 1 and Preheat oven to 400 degres Fahrenheit (200
1/2 cups shredded cheese degrees Celsius).

salt, to taste
Arrange the cheese slices on a parchment-
pepper, to taste lined baking sheet or form four circles of
Olive Oil, for sautéing shredded cheese, one-third cup each, on the
parchment paper. Season lightly with salt
and pepper. Bake for seven minutes.
For Serving
Wait two minutes for the cheese to cool
1 red onion, sliced into rings slightly, then bend it over the edge of the
cream cheese, for spreading pan into the shape of a taco shell. Allow to
4 eggs, scrambled cool for another two minutes.
Prepare the Breakfast Taco Components
ketchup, for decorating
(optional) Meanwhile, heat olive oil in a small pan
and add the red onion. Season with salt
prepared techinah, for drizzling and pepper and sauté until the onion is
translucent, even slightly charred.
Israeli Salad Salsa
1 cucumber, diced Combine cucumber, tomato, pickles, parsley,
olive oil, hot sauce, salt, and pepper. Set
1 plum tomato, diced aside.

2 pickles, diced Assemble
2 cubes Frozen Parsley or 2 Smear the inside of a cheese taco shell with
tablespoons chopped fresh cream cheese.
parsley
2 teaspoons Olive Oil Fill with scrambled eggs. Drizzle with
dash of hot sauce ketchup, if desired.
salt, to taste Add a few rings of sautéed red onion.
pepper, to taste Top with Israeli salad and drizzle heavily with
techinah. Serve immediately.