Scrambled Egg Tacos

Scrambled Egg Tacos
Charles Masters
If you like things spicy, mix a little diced jalapeño into the eggs before scrambling.

Get the recipe
.
Serves 2
preparation
10
minutes
cooking
10
minutes

Ingredients

4
large eggs
kosher salt and black pepper
1
tablespoon
unsalted butter
4
corn tortillas, warmed
1/2
avocado, thinly sliced
1/4
cup
salsa
1
ounce
Monterey Jack, shredded (1/4 cup)
2
tablespoons
fresh cilantro

Directions

  1. In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.
  2. Heat the butter in a large nonstick skillet over medium-high heat. Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.
  3. Divide the eggs among the tortillas. Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.
Dawn Perry and Emily McKenna
December 2011

Nutritional Information

  • Per Serving
  • Calories 441
  • Fat 28 g
  • Sat Fat 11 g
  • Cholesterol 451 mg
  • Sodium 676 mg
  • Protein 20 g
  • Carbohydrate 30 g
  • Sugar 2 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 218 mg
What does this mean? See Nutrition 101.