Ingredients
– 4 large eggs
– 1/2 tsp salt
– avocado oil (enough to coat the skillet)
– 1 cup pico de gallo (divided)
– 1/4 cup grated Cheddar cheese or Mexican-style cheese blend
– fresh chopped (for garnish)
– hot sauce, to taste
Instructions
1-In a medium bowl, whisk the eggs with the 1/2 tsp salt to get them fluffy and ready for scrambling.
2-Heat a thin layer of avocado oil in a non-stick skillet over medium heat, then add 1/2 cup of the pico de gallo and sauté for 3-5 minutes until softened.
3-Pour the beaten eggs into the skillet and scramble until they begin to set; feel free to mix in extras like bell pepper or spinach for added nutrition.
4-Distribute the scrambled egg mixture and sliced avocado evenly among the four tortillas.
5-Top each taco with the remaining 1/2 cup pico de gallo, a sprinkle of chopped cilantro, and hot sauce to taste. For variety, you can add fillings like mushrooms to make it more substantial, and remember, you can prepare the pico de gallo up to three days ahead for quicker mornings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Cook the eggs over medium‑low heat for a fluffy, moist texture.
🥑 Add a squeeze of fresh lime over the avocado for extra brightness.
🧂 Prepare the pico de gallo ahead of time; it keeps well refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet, sauté
- Cuisine: Mexican-inspired
- Diet: Vegetarian, High-Protein, Gluten-Free (if using corn tortillas)
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 190 mg