Recipes
Egg Tacos
Use scrambled eggs, omelette, or boiled eggs to fill a tortilla, topped with cheese and salsa. Try it out, it's the perfect lunch!
Serves
8
Prep Time
15 min
Cook Time
3 min
Print RecipeIngredients
- 2 eggs
- 2 tbsp (30 mL) milk
- ½ small sweet green pepper, seeded and diced
- Pinch each salt and pepper
- 2 tbsp (30 mL) shredded Cheddar cheese
- 1 small flour tortilla
- 2 tbsp (30 mL) medium salsa
Instructions
- Step 1
Whisk eggs, milk, green pepper, salt and pepper in small bowl.
- Step 2
Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
- Step 3
Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
- Step 4
Sprinkle with cheese.
- Step 5
Spoon the eggs in the centre of the tortilla and top with salsa. Fold the sides to enclose filling.
Nutrition Facts
| Per taco serving | |
|---|---|
| Calories | 191 |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 11 g |
| Sodium | 332 mg |
