Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This versatile dish can be served for breakfast, lunch, or dinner.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

309 calories; fat 8.8g; saturated fat 1.4g; mono fat 4.5g; poly fat 1.8g; protein 12.3g; carbohydrates 44.2g; fiber 3.3g; cholesterol 106mg; iron 0.9mg; sodium 758mg; calcium 42mg.
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