Scrambled Egg Tacos
Serves 2|
Hands-On Time:
|
Total Time:
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
- In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.
- 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.
- Divide the eggs among the tortillas. Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.
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
For extra kick, mix a little diced jalapeño into the eggs before scrambling.
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