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.
corn or flour
1 1/2 tbsp
thinly sliced dry chorizo
- 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)
- 20 g,
- 29 g,
- 26 g,
- 6 g,
- 461 mg.
- Excellent source of
- vitamin A
Kitchen Tip: Cooking eggs in a saucepan instead of a frying pan will yield a creamier texture.