Scrambled egg taco

Prep 10 min
Total 25 min
Serves 4



8 small
corn or flour tortillas
1/4 tsp
1 1/2 tbsp
1/2 cup
grated cheddar
1 cup
1/4 cup
sliced green onions
avocado, diced
2 tbsp
thinly sliced dry chorizo sausage, (optional)
1 tbsp
finely chopped cilantro


  • 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.

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


Calories 429, Protein 20 g, Carbohydrates 29 g, Fat 26 g, Fibre 6 g, Sodium 461 mg. Excellent source of vitamin A

Chatelaine Quickies: Huevos rancheros

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