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Scrambled Egg Breakfast Tacos

by Pierce Abernathy • from the video 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 5)

Ingredients

for 2 tacos

  • 2 large eggs
  • 1 teaspoon
    olive oil
  • ¼ teaspoon
    kosher salt
  • ⅛ teaspoon
    black pepper
  • 2 small corn tortillas
  • 2 tablespoons
    canned black bean, drained and rinsed
  • ¼ cup
    pico de gallo (45 g)
  • 2 tablespoons
    fresh cilantro, chopped

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Preparation

Under 30 min

  1. Crack the eggs into a small bowl and whisk to combine.
  2. Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
  3. Divide the eggs between the tortillas.
  4. Top each taco with pico de gallo, black beans, and cilantro.
  5. Enjoy!
 

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