BREAKFAST TACOS
4 eggs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup chopped green bell pepper
4 medium green onions, chopped (1/4 cup)
1 tablespoon margarine or butter
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
6 taco shells
1 cup shredded lettuce
1 small avocado, sliced (3/4 cup)
1/4 cup thick-and-chunky salsa
Beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.
Melt margarine in 8-inch skillet over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Gently stir in cheese.
Heat taco shells as directed on package. Place lettuce in taco shells. Spoon eggs onto lettuce. Top with avocado and salsa.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Breakfast and Brunch - Enjoy!, Gold Medal Flour No. 15, 1990's |