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Scrambled Egg Tacos

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

Ingredients

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.
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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