Scrambled egg tacos
We love this great twist on classic tacos and using scrambled eggs as the main source of protein makes them a wonderful dinner for vegetarians. They also make an ideal lunch box filler and you can mix up the vegetables to suit your child's favourites to encourage them to eat more veggies! Source: kidspot
- Suitable from
- Family foods
- Total time
- 55min
- Makes
- 4servings
- Iron
- 0.8mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Egg6 pieces
- Cream½ cup
- Olive oil1 tbs
- Onions1 piece, finely diced
- Green bell pepper¼ cup, finely diced
- Tomatoes2 pieces, seeded, finely diced
- Lettuce8 leaves
- Avocado1 piece, finely diced
- Sour cream¼ cup
- Cheese¼ cup
- Saltto taste
- Spices, black pepperto taste
- Taco shell8 mini taco shells
Steps
Break eggs into a bowl. Add cream, salt and white pepper. Set aside.
Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir in tomato.
Add egg mixture and cook for 2 minutes or until beginning to set. Gently stir. Cook for 1 minute and stir again or until egg is just set.
Meanwhile, heat taco shells following packet directions.
Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, avocado, sour cream and cheese.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 133kcal
- Protein
- 4.2g
- Fat
- 8.8g
- Carbs
- 10.1g
- Carbs30%
- Protein12%
- Fat58%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
133
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.