Mexican Scrambled Egg Tacos

Yield: 4 servings (serving size: 2/3 cup egg mixture and 2 tortillas)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 14.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 15.6g
  • Carbohydrate: 25.3g
  • Fiber: 3.4g
  • Cholesterol: 285mg
  • Iron: 1.9mg
  • Sodium: 503mg
  • Calcium: 156mg

Ingredients

  • 2 teaspoons canola oil
  • 1 jalapeño pepper
  • 3/4 cup thinly sliced green onions
  • 2 garlic cloves, minced
  • 1 3/4 cups chopped plum tomatoes
  • 1/2 teaspoon salt
  • 6 large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 8 (6-inch) corn tortillas, warmed
  • 4 lime wedges (optional)
  • Hot pepper sauce (such as Tabasco, optional)

Preparation

  1. 1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
  2. 2. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.
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