Mexican Breakfast Huevos a la Mexicana Tacos
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · vegetarian, dairy-free, low-carb
218 cal
12g protein
20g carbs
10g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1 medium tomatoes
- 1 small onions
- 1 jalapeño peppers
- 1/4 cup chopped cilantro
- 4 corn tortillas
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Dice the tomatoes, onions, and jalapeños. Chop the cilantro finely.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté onions, jalapeños, and tomatoes until soft, about 5 minutes.
- In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with vegetables. Cook, stirring gently, until eggs are scrambled and cooked through, about 5 minutes.
- While eggs cook, warm the corn tortillas in a dry skillet or microwave for 30 seconds.
- Remove the egg mixture from heat and stir in chopped cilantro.
- Serve the scrambled eggs on warm tortillas, garnished with additional cilantro if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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