Scrambled Egg Tacos

By courtneyepowell

Ingredients

• 4 large eggs
• kosher salt and black pepper
• 1 tablespoon unsalted butter
• 4 corn tortillas, warmed
• 1/2 avocado, thinly sliced
• 1/4 cup salsa
• 1 ounce Monterey Jack, shredded (1/4 cup)
• 2 tablespoons fresh cilantro

Details

Servings 2

Preparation

Step 1

In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.
Heat the butter in a large nonstick skillet over medium-high heat. Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.
Divide the eggs among the tortillas. Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.