1 can BRUNSWICK® SARDINES IN SOYA OIL, drained and deboned
Salt and black pepper to taste
1 tbsp. vegetable oil (use part to scramble the eggs and part to sauté the vegetables)
¼ cup onion, chopped
¼ cup tomato, chopped
¼ cup sweet pepper, chopped
Whisk eggs. Add salt and pepper.
Add small amount of oil to pan over medium heat and scramble eggs. Set aside.
Heat remaining vegetable oil in a pan on low heat and sauté onion, tomato and sweet pepper. Add BRUNSWICK® SARDINES and mix in.
Warm each tortilla and top with scrambled eggs and sardine mixture. Wrap taco style.
Bake in the oven until crispy, if desired.