Scrambled Egg Tacos
Breakfast tacos are the answer to the question 'I have eggs and tortillas, now what?'. Soft scramble the eggs slowly, warm the tortillas in a dry pan, stuff, eat over the sink. A little hot sauce is encouraged but not required.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Serves
- 2 servings
- Cost/serving
- $1.45
Ingredients
- ·4 large eggs
- ·4 small tortillas
- ·40 g, grated cheddar cheese
- ·1 tbsp butter
- ·to taste salt
- ·to taste black pepper
- ·1, sliced green onion (optional)
Method
- 1.Beat the eggs with a pinch of salt.
- 2.Warm a dry skillet over medium-high. Toast each tortilla 20 seconds per side until soft and pliable, stack and cover with a tea towel.
- 3.Drop the heat to low. Add the butter, then the eggs. Stir slowly and continuously with a spatula until barely set. About 4 minutes.
- 4.Off the heat, stir in the cheese.
- 5.Divide the eggs across the four tortillas. Top with green onion and pepper. Eat right away.
If you don't have…
- tortillas: any flatbread, naan, or pile the eggs on toast
- cheddar: any cheese, or a spoonful of salsa
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