Breakfast Tacos

Servings: 4 | Serving size: 2 tacos

Cooking Time: 30 Minutes

This recipe can easily be multiplied or halved. Leftover eggs make great sandwiches (or cold tacos).

Ingredients

• 8 large eggs
• 1/4 cup salsa
• 1 ounce reduced fat cheddar cheese
• 8 corn tortillas
• cooking spray

In a medium-sized bowl, whisk eggs with a fork, then add salsa and stir to combine. (You may use the salsa as a topping instead if desired.)

Heat a medium skillet over medium heat and spray with cooking spray. 

When the pan is hot, add the eggs.

Stir occasionally.

If the egg is turning brown, turn down heat.

Once egg is cooked through (not runny), turn off the heat.

Sprinkle cheese on top of the egg and fold together to combine and allow the cheese to melt.

Remove from the heat and cover the skillet.

Toast tortillas by using tongs to hold a tortilla over a low flame until the tortilla is lightly toasted. You may also heat a pan over medium- high heat and add the tortillas to the pan to warm them.

Divide the filling and toppings of choice (see topping ideas below) evenly between the tortillas.

Fold in half and serve immediately. 

There are a lot of options for toppings (these are not included in the Nutrition Facts). For example:

• 1 avocado, mashed or diced small
• 1 tomato (diced small)
• 1/4 cup cilantro (chopped)
• 1/2 cup canned black or pinto beans (drained & rinsed)
• 1 lime (cut into 8 wedges)

If using beans as a topping, heat a small pan over medium heat. Add the beans with 2 tablespoons of water and bring to a simmer to heat up the beans - it is ok if the water eventually evaporates off. You may also lightly mash the beans.