Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil or butter
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1/2 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
For Toppings:
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- Lime wedges
Instructions
- Prepare the Eggs:
- In a bowl, whisk together the eggs, milk, salt, pepper, paprika, and garlic powder (if using). Set aside.
- Cook the Vegetables:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the diced onions and bell peppers and cook until softened, about 4-5 minutes.
- Scramble the Eggs:
- Pour the egg mixture into the skillet with the cooked vegetables. Cook, stirring gently, until the eggs are scrambled and fully cooked. Stir in the shredded cheese until melted. Remove from heat.
- Warm the Tortillas:
- In a separate skillet or on a griddle, warm the tortillas over medium heat until they are soft and pliable, about 30 seconds per side.
- Assemble the Tacos:
- Spoon the egg mixture onto the center of each tortilla.
- Top with avocado slices, salsa, chopped cilantro, and a dollop of sour cream.
- Serve:
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Serving Size: 8 tacos
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 20g
- Protein: 11g