Ingredients

• 1/2 Zucchini diced
• 3 stems Asparagus cut into 3cm portions
• Roast pumpkin left over diced 2cm cubes
• Roast fennel pork diced 2cm cubes
• Green beans cut to 2cm
• 3 Mushrooms quartered
• 1/4 Capsicum diced
• Fresh Parsley
• Garlic 2 cloves
• 1/2 Red onion diced
• Butter or sometimes I use coconut oil
• 5 Eggs

Makes 3-4 tacos depending on size

Method

1. Toss pork in pan with butter and season with salt and pepper then set aside in a bowl

2. Next sauté veges I start with onions and parsley then mushrooms then garlic and add in the rest of the veges. I like to do the roast pumpkin last and separate so it doesn’t get squishy.

3. Add the veges in the bowl with pork

4. Whisk eggs and a little water in a bowl

5. I use the mini nonstick frypans to get the perfect size and shape for the taco. Put a little bit of butter in the pan on about medium heat then Pour a portion of the eggs in the fry pan 

5.  add some of the vege pork mixture with some grated cheese then add the rest of the egg

6. Flip the omelette and once cooked add to a plate add more of the pork vege mixture and fold over

Season with a little salt, pepper and fresh parsley