Scrambled egg taco

  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Scrambled egg taco


  • 8 eggs

  • 1/4 tsp salt

  • 1.5 tbsp butter

  • 1/2 cup cheddar, grated

  • 1 cup microgreens

  • 1/4 cup green onions, sliced

  • 1 avocado, diced

  • 2 tbsp dry chorizo, thinly sliced

  • 1 tbsp cilantro, finely chopped


  • 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.

Nutrition (per serving)

Protein 20g, Carbohydrates 29g, Fat 26g, Fibre 6g, Sodium 461mg.