Breakfast Tacos

Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Carolyn says: "Using tongs, hold each tortilla over a gas flame 10 to 20 seconds on each side or until charred. It makes a tremendous difference in flavor."

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 225
Fat 9.4 g
Protein 11.4 g
Carbohydrate 23.2 g
Fiber 3.5 g

Ingredients

2 large eggs
6 large egg whites
1 (4-oz.) can mild chopped green chiles, drained
1/2 (8-oz.) package reduced-fat cream cheese, softened
1/2 teaspoon freshly ground black pepper
1/4 teaspoon table salt
1 tablespoon olive oil
6 (6-inch) slightly charred whole wheat tortillas
6 tablespoons chopped green onions
Hot sauce

Preparation

Whisk together eggs, egg whites, green chiles, cream cheese, pepper, and salt. Heat olive oil in a large nonstick skillet; add egg mixture, and scramble. Divide egg mixture among tortillas. Top each with 1 Tbsp. chopped green onions and hot sauce to taste. Roll up each tortilla, and serve immediately.

Note:

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014