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.
Course Main Course
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Lynne Curry
1/4teaspoonfine sea salt
1/2cupfinely diced white onion
1serrano or jalapeno pepper, seeded and finely chopped
1largeroma tomato, seeded and finely chopped
4corn tortillas, warmedhomemade or store bought
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.