These egg tacos come together in a snap and the recipe can easily be scaled up or down. It's a versatile, family-friendly meal idea for breakfast, lunch, or dinner!
Servings 2(scale up or down as needed)
Author Marie Asselin, FoodNouveau.com
Kosher saltor fine sea salt, and freshly ground black pepper
1tsp5 ml extra-virgin olive oil
~2 cups500 ml chopped veggie of your choice (baby spinach, cooked squash, cooked potatoes, chopped tomatoes, halved cherry tomatoes, diced bell peppers, corn kernels, or cooked beans all make tasty mix-ins)
4small tortillas or soft taco shellswarm them up just before serving
In a medium bowl, whisk the eggs. Season with a bit of salt and some black pepper.
In a large nonstick skillet, heat the olive oil over medium heat. Pour the eggs into the pan and cook, stirring with a spatula from time to time, until the bottom starts to set. Sprinkle the green onions and veggies of your choice over the eggs. Using the spatula, scrape the edges of the pan and gently fold the eggs over the vegetables. Continue to fold until the eggs are cooked to your liking.
Divide the scrambled eggs between 4 tortillas. Enjoy as is or top with your favorite garnishes.
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