Breakfast Tortillas

Ingredients

• 4 Corn tortillas (check they are made from corn and not wheat based, otherwise these are high FODMAP)
• 4 Eggs
• 2 Tablespoons Macadamia Dukkah (see recipe)
• 1 Cup of Mozzarella, grated 
• 120g Natural yoghurt, lactose free if required 
• 4 Medium tomatoes, diced 
• Parsley or coriander to serve

Method

1. Place a medium pot filled with water on the boil. When simmering, add the eggs (in their shell) for 5 1/2 minutes. Remove and rinse under cold water to stop the cooking process and peel when cooled. 
2. Heat a large non-stick pan on medium heat, heat tortillas for ~20 seconds on each side until they are soft and warm. As you cook them, place in a sealed plastic container and cover with a dry cloth to keep them hot and soft ready for serving.
3. Spread the yoghurt over the tortillas, sprinkle with cheese and diced tomatoes. Cut the boiled eggs in half and place on the tortilla and sprinkle with dukkah and herb of your choice. 
4. Season with salt and cracked pepper to taste, you can squash the egg in the centre of the tortilla and wrap it up for a portable breakfast. 

Serving suggestions 

• Drizzle a small amount of garlic infused olive oil if desired, or a squeeze of lemon juice.