Scrambled Egg Tacos

scrambled-egg-tacos
Photo by Charles Masters
Scrambled Egg Tacos 4.0 52 5 1
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  • Serves 2
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 441 calories
    • 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

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.

Ingredients

  1. Check 4 large eggs
  2. Check kosher salt and black pepper
  3. Check 1 tablespoon unsalted butter
  4. Check 4 corn tortillas, warmed
  5. Check 1/2 avocado, thinly sliced
  6. Check 1/4 cup salsa
  7. Check 1 ounce Monterey Jack, shredded (1/4 cup)
  8. Check 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.

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