Scrambled Egg and Avocado Tacos

Ingredients

• Corn Tortilla2 medium (60 g)
• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pan over high heat. In the meantime, beat the eggs and salt and pepper.

2. 2

   Step 2

   Add the oil in a pan, lower to medium heat and add the eggs.

3. 3

   Step 3

   After 30 seconds, stir constantly with a spatula until it sets. Set aside.

4. 4

   Step 4

   Meanwhile, peel and cut the avocado into small pieces. Salt and pepper.

5. 5

   Step 5

   Assemble the tacos with scrambled eggs and avocado. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Egg and Avocado Tacos can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.