Spelt Tacos with Scrambled Eggs & Greens // Recipe ReDux December 2017

Taco'bout a crazy year!

As 2017 comes to a close, it's fitting that this month's Recipe ReDux prompt could pay tribute to a year filled with adventure, challenges, highs, and lows. When I read the topic for December I thought it would be best to whip out one of my favourite cookbooks released during the course of 2017. It was a close call, but out of all of the books that I got my hands on this year Izy Hossack's (i.e. the 'new Nigella') newest cookbook 'The Savvy Cook' (find it here and here) is definitely one of my faves!

Grab a Book and Cook - We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own)

The Savvy Cook

Izy's book is a wonderful place to start for those wanting to eat more plants, learn to cook from scratch, and students who are living on a tighter budget but want to eat healthy, effortless food. There are over 150 different vegetarian (with vegan and gluten-free adaptations) recipes to choose from in the book, and they're all really flexible, with Izy giving tips and ingredient swaps that you can make if you don't have all of the necessary ingredients on hand. My favourite part of the book? What's my favourite aspect of the book? Well, actually there are two main things that I LOVE about it:

  1. There's 'no fad diet' nonsense in the book, which is super refreshing. Izy doesn't use any expensive superfoods or coconut oil, and doesn't go on about eliminating 'toxins' and refined sugar. Having said that, she does use a whole host of amazing flours, vegetables, grains, legumes, flavourful pastes, herbs, and spices that will provide you with 'sensibly-healthy' nourishment.

  2. There is an awesome leftovers emphasis in the book, with little boxes dotted underneath each recipe with some of the ingredients you may have left after making the recipe. These boxes refer you to a 6-page layout towards the end of the book, where you can find other recipes that make use of the ingredient and not let it go to waste

On that note, why not read my post on food waste to get an idea of how much food we actually throw away unnecessarily, and for 10 Tips on how to Reduce Food Waste in your Home.


Tacos with a Twist

Ok, onto the recipe. After paging through the book, and visiting pages made up of every possible combination of the numbers 2, 0, 1, and 7, I settled on the recipe for Tacos: Scrambled Egg, Pea, Onion & Basil. In the true spirit of the book (using what's in your fridge and pantry), I ended up making a recipe very different to the original BUT largely inspired by each of the elements that Izy uses in the book. 

Instead of heading out to the shops to buy soft tortillas, I used spelt flour that I had on hand to make these AMAZING, easy 5-ingredient spelt flatbreads by Oh She Glows (seriously, if you want to make flatbreads/wraps/tortillas from scratch with minimal effort then this is the recipe for you). I also substituted most of the greens in the recipe, using broccoli and rocket that I had available in my fridge instead of the peas and basil in the original recipe.

This is definitely one of my new favourite recipes! I hope that you enjoy it.


Make sure to check out some of the other recipes shared by other bloggers for this month's Recipe ReDux by clicking on the image below. Oh, and do yourself a favour and get your hands on Izy's book, 'The Savvy Cook', for other delicious ways to use tacos and some amazing recipes!



Spelt Tacos with Scrambled Eggs & Greens

Serves: 2

Total time: 30min

Adapted from: Izy Hossack - The Savvy Cook


  • 1 1/2 Tbsp olive oil

  • 1 cup broccoli (alternatively, use any leftover cooked veggies in your fridge)

  • 4 eggs

  • 4 small soft tortillas, warmed (I used the Oh She Glows recipe for homemade spelt flatbreads)

  • 1 handful grated or cubed cheese (I used Swiss Raclette here)

  • 2 handfuls fresh rocket

  • Salt & black pepper, to taste


  1. Preheat the oven to 200˚C. Roughly chop the broccoli and spread over a lined baking tray. Drizzle with 1/2 Tbsp olive oil and sprinkle with salt and freshly ground black pepper. Place in the oven for 10 minutes, until cooked and slightly charred.

  2. Meanwhile, crack the eggs into a bowl and, using a fork or whisk, whisk them together with a pinch of salt and black pepper.

  3. Add 1 Tbsp olive oil to a pan and, once hot, pour the eggs and cook. Stir them frequently to scramble, and cook to the texture that you prefer. Remove the eggs from the heat when done.

  4. Divide the charred broccoli, rocket, and eggs among the warm tortillas and topped with grated or cubed cheese.