Yield
4 servings (serving size: 2 tacos)
Photo: Oxmoor House

How to Make It

Step 1

Combine first 3 ingredients in a medium bowl, stirring with a whisk.

Step 2

Combine onion and next 6 ingredients in another medium bowl, stirring with a spoon. Add rice; stir gently. Cover and keep warm.

Step 3

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Remove from heat.

Step 4

Warm tortillas according to package directions. Spoon scrambled egg evenly over tortillas; top evenly with rice mixture, and fold in half. Serve with lime wedges, if desired.

Cooking Light Gluten-Free Cookbook

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