Scrambled Egg Tacos
by Rachel Duran
Scrambled egg tacos are packed with protein and nutrients from fresh veggies. This recipe will give you and your kids a healthy start to your day. Serve with berries and sliced avocado.
Ingredients:
5-6 large eggs ( or substitute egg whites)
1-tbsp. extra-virgin olive, sesame, coconut oil
1 fresh garlic clove (if you like garlic)
¼ cup diced yellow and red bell pepper
¼ cup diced sweet onion
1-2 tbsp. salsa of your choice
1 tbsp. low- fat cheese,or sour cream (optional)
2 Corn tortillas
Directions:
Large skillet on medium heat add 1 tablespoon of oil, add garlic, bell peppers, onions. Cook until veggies mix is tender. Scramble eggs in mixing bowl, then pour into pan and cook on medium heat, until firm but gooey. Turn off and add cheese, mixing in until melted. Divide eggs and veggies into two corn tortillas. Garnish with salsa and sour cream (optional) and serve immediately.
Side mixed berries and sliced avocado
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Scrambled Egg Tacos
Large skillet on medium heat add 1 tablespoon of oil, add garlic, bell peppers, onions. Cook until veggies mix is tender Scramble eggs in mixing bowl, then pour into pan and cook on medium heat, until firm but gooey. Turn off and add cheese, mixing in until melted. Garnish with salsa and sour cream (optional) and serve immediately.
Side dish of sliced avocado
Scrambled egg tacos are packed with protein and nutrients from fresh veggies. This recipe will give you and your kids a healthy start to your day. Serve with berries and sliced avocado.
CourseMain Dish
CuisineMexican
Servings1 serving
Prep Time10 minutes
Cook Time5 minutes
Ingredients
5-6 large
eggs( you can substitute egg whites)
1 tbsp
Extra -virgin olive or coconut Oil
1 clove
fresh garlic(if you like garlic)
1/4cup
diced yellow and red bell pepper
1/4 cup
diced sweet onion
1-2tbsp
salsa of your choice
1tbsp
low-fat cheese or sour cream(optional)
2
corn tortillas
The article Scrambled Egg Tacos by Rachel Duran appeared first on Healthy Moms Magazine.
