TEX-MEX BREAKFAST TACOS (Adapted from MyRecipes)
This recipe makes 6 breakfast tacos – add more to suit your party.
2 large eggs
6 large egg whites
1 (4-oz.) can mild chopped green chiles, drained
1/2 (8-oz.) package reduced-fat cream cheese, softened
1/2 tsp freshly ground black pepper
1/4 tsp table salt
1 TBSP olive oil
6 (6-inch) slightly charred corn tortillas
6 TBSP chopped green onions
Whisk together eggs, egg whites, green chiles, cream cheese, pepper, and salt. Heat olive oil in a large nonstick skillet; add egg mixture, and scramble.
Divide egg mixture among tortillas. Top each with 1 Tbsp. chopped green onions and hot sauce to taste. Roll up each tortilla, and serve immediately.
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