Tri-color scrambled eggs folded into a taco take all the stress out of dinnertime. Adjust the heat of the peppers to your taste--or your kids. Of course, you can have these for breakfast, too. Serve with crumbled cojita cheese, avocado and salsa, as desired.
Beat the egg with the salt and 1 tablespoon water. Heat the oil in an 8-inch skillet over medium-low heat.
When it slides across the pan, add the eggs and let them begin to cook where they come in contact with the pan. Use a heat-proof spatula to stir the eggs.
Add the onion, jalapeno and tomato and use the spatula to stir and fold the eggs continuously until they are completely cooked, about 3 minutes. If you like your scrambled eggs on the dry side, remove the pan from the heat and cover the pan to steam for 2 minutes.
Divide the eggs onto the tortillas and top with the cilantro, if desired.