Warm corn tortillas with soft scrambled eggs, broccoli with charred edges, and a fresh salsa of lime, cilantro, and spring onion. Crumbled feta adds a salty, savory note; it’s a hearty breakfast that’s on the table in about 25 minutes.
These breakfast tacos are built around three clear contrasts: creamy scrambled eggs, hearty broccoli, and a salsa that tastes fresh with a little bite from the lime and raw spring onion. Feta adds saltiness without the need for a heavy sauce. The tortilla holds everything together, but it’s best when warmed briefly and served right away. That keeps it pliable and lets the different textures stand out alongside one another.
Broccoli is available year-round; locally grown broccoli is a natural choice especially in the warmer months and fall. Cut the florets small and roughly the same size so they cook quickly and make good contact with the hot pan. A roomy skillet works better than a small one: in an overcrowded pan, moisture is released and the broccoli steams instead of developing browned, almost charred edges. That roasted flavor adds depth to the soft eggs.
Moderate to low heat is important for scrambled eggs. Eggs cook quickly, and taking them off the heat while they still look glossy keeps them soft while you put the rest of the breakfast together. A nonstick skillet makes this easier, but a regular skillet with enough oil works too. Stir gently with a spatula and stay close; the difference between creamy and dry is just a short minute.
Corn tortillas bring a light corn flavor that goes well with the broccoli. Warm them in a dry skillet or stack them under a clean kitchen towel as soon as they’re warm so they stay pliable. If small tortillas aren’t available, use larger ones and fill them modestly. Feta is a handy salty, crumbly cheese; mild goat cheese works too, but it’s creamier and less sharp. Keep the salsa simple: lime, cilantro, and spring onion bring just the right amount of freshness.
Serve the tacos right away, while the tortillas are warm and the scrambled eggs are soft. You can put extra lime wedges on the table for anyone who wants more acidity. For a milder cilantro flavor, replace some of it with flat-leaf parsley; the salsa will still be fresh, but its aroma will be different. This is a dish to eat right away: after storing, the tortillas soften and both the broccoli and eggs lose their pleasant texture.
Cut the broccoli into small, roughly even-sized florets. Thinly slice the spring onion and roughly chop the cilantro. Juice the lime.
In a small bowl, mix the spring onion, cilantro, and lime juice with a pinch of salt. Set the salsa aside while you prepare the rest.
Heat 1 tablespoon of oil in a roomy skillet over high heat. Add the broccoli and cook for 5–7 minutes, tossing regularly, until the florets are tender-crisp and have dark brown edges in several places. Transfer them out of the pan.
Beat the eggs with the milk, the remaining salt, and a little black pepper. Turn the heat to low and add the remaining tablespoon of oil to the pan. Pour in the eggs and stir gently with a spatula until just set but still glossy and soft. Take the pan off the heat.
Warm the tortillas briefly in a dry skillet, about 20–30 seconds per side, until pliable and warm. Divide the scrambled eggs and broccoli among the tortillas.
Spoon the salsa over the filling and crumble the feta on top. Serve right away.
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