Scrambled egg taco

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PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Scrambled egg taco

Ingredients

  • 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

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.

Nutrition (per serving)

  • Calories
  • 429,
  • Protein
  • 20 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 26 g,
  • Fibre
  • 6 g,
  • Sodium
  • 461 mg.
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