Tortillas and eggs are two staples in my refrigerator and I often combine the two for a quick and filling breakfast.

Serving Size: 1 (2 small tacos)
Ingredients:
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2 Small Corn Tortillas
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1 Egg
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1/8 cup of Diced Yellow Onion
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1/8 cup of Diced Bell Pepper
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1/2 cup of Sliced Mushrooms
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1/8 cup of Milk
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Butter
Directions:
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Add a tiny amount of butter, just enough to coat a small pan. Turn to medium heat.
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In a bowl, whisk the egg and milk. I always add milk to my scrambled eggs because it makes them fluffier.
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Sauté the onion, mushroom, and pepper for several minutes or until the onion is translucent.
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Once the veggies are cooked, pour in the whisked egg and turn the heat to medium low. Be sure to consistently mix the pan around, so your eggs don’t burn!
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When the eggs are fully cooked, transfer to a plate.
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Place your first tortilla in the pan over medium high heat. Flip after 30-60 seconds. Repeat with the second tortilla.
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Assemble your tacos and eat!
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