BREAKFAST TACOS

Difficulty: Easy

Prep and cook time: Less than 20 minutes

Makes: 4 servings

GLUTTEN-FREE

VEGETARIAN

FREEZER-FRIENDLY

- 7 eggs

- 1 tablespoon milk

- 1/8 teaspoon salt

- Ground black pepper, to taste

- 2 tablespoons butter

- 1/2 cup diced onion

- 1/2 jalapēno, cored, seeded, and minced

- 3/4 cup diced tomato (1 large tomato)

- Lime wedge (optional)

- Ten 5- to 6-inch soft corn tortillas or store-bought whole-grain corn tortillas, warmed by wrapping the stack in foil and putting them in the oven on low heat (for store-bought i like food for life brand in the freezer section)

- 1 3/4 cups grated monterey jack cheese

- Optional toppings: Sour cream, avocado, sautéed bell or poblano peppers, cilantro, and/ or salsa

How to make:

1. In large bowl, whisk together the eggs, milk, salt, and pepper. Set aside. 

2. Melt the butter in a sauté pan over medium heat. Add the onion and jalapeño and, while stirring, cook until the onion become soft, about 2 minutes. Add the diced tomato and cook for 1 more minutes. 

3. Pour in the egg mixture and cook without stirring for 1 minutes, then start scrambling the eggs with a spatula until they are cooked all the way through and no longer runny, 2 to 3 more minutes. Squeeze juice from a lime wedge onto the cooked eggs (if using). 

4. Spread the warm tortillas out on a large cutting board or serving platter. Divide the scrambled eggs, cheese, and optional toppings evenly among the tortillas. Fold the tacos in half and serve warm. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014