Breakfast Tacos
Ingredients
The filling
-
4
large
eggs
-
½
teaspoon
avocado oil
-
1
cup
pico de gallo
-
¼
cup
grated cheddar cheese or Mexican cheese blend
-
½
whole
avocado, sliced
The assembly
-
4
pieces
corn or flour tortillas
-
to taste
fresh cilantro leaves
-
to taste
hot sauce
Instructions
- 1. Whisk the eggs with a pinch of salt in a medium bowl.
- 2. Heat the avocado oil in a medium nonstick skillet over medium heat.
- 3. Add half the pico de gallo to the skillet and cook for 3 to 5 minutes until softened.
- 4. Add the eggs to the skillet and scramble until just set, then stir in the cheese.
- 5. To assemble, divide the egg mixture and avocado slices among the warmed tortillas.
- 6. Top with the remaining pico de gallo and cilantro, and serve with hot sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
250mg
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