Mexican Breakfast Breakfast Tacos

Mexican · 25 min · vegetarian

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Ingredients

• 8 small corn tortillas
• 8 large eggs
• 2 medium fresh tomatoes
• 1 small onion
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper

Method

1. Chop tomatoes, onion, and cilantro. Set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes.
3. Add chopped tomatoes and cook for another 2 minutes. Season with salt and pepper.
4. In a bowl, beat eggs with a pinch of salt. Pour into the skillet and scramble with tomato mixture until just set, about 3-4 minutes.
5. Warm the tortillas in a dry skillet or microwave for 30 seconds.
6. Divide the egg mixture among tortillas. Top with shredded cheese and cilantro.
7. Serve immediately with optional hot sauce or salsa.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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