Breakfast Tacos with Tomato Guacamole

Ingredients

• 0.5 avocado (Halved, pitted, and cut into chunks)
• 8 oz cheddar cheese (From an 8 oz block; grated)
• 4 eggs
• 0.5 shallot (Peeled and minced)
• 4 small corn tortillas
• 1 tomato (Small diced)
• black pepper (To taste)
• chili powder (Amount not specified)
• ground cumin (Amount not specified)
• extra virgin olive oil (For cooking; amount not specified)
• salt (To taste)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Halve the avocado and remove the pit. Cut the flesh into chunks while it remains in the skin, then scoop it into a medium bowl. Mash slightly with a fork.

3. 3

   Peel and mince the shallot, then finely dice the tomato. Add both to the bowl with the avocado along with the black pepper, chili powder, ground cumin, and salt. Mix to combine into the tomato guacamole.

4. 4

   Grate the cheddar cheese into a medium bowl.

5. 5

   Preheat a nonstick skillet over medium heat.

6. 6

   Break the eggs into the bowl with the cheese. Add salt and pepper, then whisk until combined.

7. 7

   Once the skillet is hot, add the extra virgin olive oil and swirl to coat the bottom. Add the egg-and-cheese mixture to the skillet.

8. 8

   Scramble the eggs using a combination of stirring and flipping, bringing in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

9. 9

   Warm the tortillas in another skillet, in the oven, or in the microwave, if desired.

10. 10

    Divide the scrambled eggs among the warm tortillas and top with the tomato guacamole. Serve immediately.

Notes

The source does not specify quantities for the oil or seasonings. Tortilla warming is optional.

Nutrition per serving

• breakfast
• main
• quick
• 15-minute
• Mexican
• vegetarian
• high-protein
• stovetop