Scrambled egg taco
5
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.
Ingredients
8 small corn or flour tortillas
8 eggs
1/4 tsp salt
1 1/2 tbsp butter
1/2 cup grated cheddar
1 cup microgreens
1/4 cup sliced green onions
1 avocado, diced
2 tbsp thinly sliced dry chorizo sausage, (optional)
1 tbsp finely chopped cilantro
Instructions
PREHEAT oven to 350F. Wrap tortillas in foil and heat in oven, 10 to 15 min.
WHISK eggs and salt in a medium bowl.
MELT butter in a medium frying pan over medium-low. Add egg mixture and cook, stirring constantly with a wooden spoon or rubber spatula, until eggs form soft curds, 12 to 15 min. Stir in cheddar.
DIVIDE eggs among the tortillas. Top with microgreens, green onions, avocado, chorizo and cilantro.
Chatelaine Quickies: Huevos rancheros
Nutrition (per serving)
Calories 429, Protein 20g, Carbohydrates 29g, Fat 26g, Fibre 6g, Sodium 461mg.
Excellent source of vitamin A.
Kitchen Tip: Cooking eggs in a saucepan instead of a frying pan will yield a creamier texture.