Breakfast Tacos with Diced Avocado

By tschnet1

Ingredients

• 4 flour tortillas
• 1/2 cup grape tomatoes, halved
• 1 avocado, peeled, pitted, and diced
• 1/4 cup diced red pepper
• 1/2 jalapeño pepper, diced
• 1/4 cup diced onion
• 4 eggs, beaten
• 1 small clove of garlic, minced
• 1/4 cup shredded cheddar or Monterey Jack cheese, plus extra for topping
• Cilantro for garnish
• Salt
• Pepper
• Juice from freshly squeezed lime
• 1/2 tablespoon olive oil

Details

Adapted from keyingredient.ca

Preparation

Step 1

Heat the olive oil in a nonstick skillet over medium heat and add the onion, a pinch of salt, and a pinch of pepper and cook until the onion is tender and translucent. Then, add the garlic, red pepper, and jalapeño and cook for 2 to 3 more minutes, until these veggies also get tender.

Add the tomatoes and another pinch of salt, letting the tomatoes cook down a bit for 2 to 3 minutes. Then squeeze a lime over the entire mixture to add some juice and stir the mixture around, making sure to scrape anything sticking to the bottom of the pan.

Add the eggs and stir them as they start to set, and then add the cheese and continue to stir them around like scrambled eggs.

Once the eggs are fully cooked – not yet brown but fluffy and not runny -- remove them from the heat. Fill the tortillas with the egg mixture, and garnish with diced avocado, a sprinkle of cheese, and cilantro (if desired).

Serve with salsa, beans, or simply as is.