Post by Loupy on Apr 8, 2012 13:45:27 GMT -7
Scrambled Egg Tacos
By Dawn Perry and Emily McKenna, January 2012 issue;Time Inc. Lifestyle Group
Serves 2
Hands-On Time: 10 min
Total Time: 10 min
Ingredients
4 large eggs
kosher salt and black pepper
1 tablespoon unsalted butter
4 corn tortillas, warmed
1/2 avocado, thinly sliced
1/4 cup salsa
1 ounce Monterey Jack, shredded (1/4 cup)
2 tablespoons fresh cilantro
Directions
In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.
Heat the butter in a large nonstick skillet over medium-high heat.
Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.
Divide the eggs among the tortillas.
Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.
Nutritional Information
Calories 441
Fat 28g
Sat Fat 11g
Cholesterol 451mg
Sodium 676mg
Protein 20g
Carbohydrate 30g
Sugar 2g
Fiber 7g
Iron 3mg
Calcium 218mg
By Dawn Perry and Emily McKenna, January 2012 issue;Time Inc. Lifestyle Group
Serves 2
Hands-On Time: 10 min
Total Time: 10 min
Ingredients
4 large eggs
kosher salt and black pepper
1 tablespoon unsalted butter
4 corn tortillas, warmed
1/2 avocado, thinly sliced
1/4 cup salsa
1 ounce Monterey Jack, shredded (1/4 cup)
2 tablespoons fresh cilantro
Directions
In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.
Heat the butter in a large nonstick skillet over medium-high heat.
Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.
Divide the eggs among the tortillas.
Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.
Nutritional Information
Calories 441
Fat 28g
Sat Fat 11g
Cholesterol 451mg
Sodium 676mg
Protein 20g
Carbohydrate 30g
Sugar 2g
Fiber 7g
Iron 3mg
Calcium 218mg
