Scrambled egg taco

4

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Scrambled egg taco

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
  • 20 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 26 g,
  • Fibre
  • 6 g,
  • Sodium
  • 461 mg.
  • Excellent source of
  • vitamin A

Kitchen Tip: Cooking eggs in a saucepan instead of a frying pan will yield a creamier texture.