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Scrambled Egg Tacos

Scrambled Egg Tacos
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Serves 2| Hands-On Time: | Total Time:



  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.
By January, 2012

Nutritional Information

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

Quick Tip

Jalapeno Peppers
For extra kick, mix a little diced jalapeño into the eggs before scrambling.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.