Suzanne's Breakfast Tacos

Suzanne's Breakfast Tacos is a gluten free, lacto ovo vegetarian, primal, and ketogenic breakfast. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 185 calories. For $1.04 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 2. 154 people found this recipe to be scrumptious and satisfying. If you have tomato, eggs, feta cheese, and a few other ingredients on hand, you can make it. Several people really liked this Mexican dish. It is brought to you by The Vintage Mixer. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns a good spoonacular score of 50%. If you like this recipe, you might also like recipes such as Tacos paran el Desayuno (Breakfast Tacos), Suzanne’s Red Chili, and Suzanne's Wild Salmon Salad.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly coat a frying pan with oil and scramble the three eggs, seasoning them with salt and pepper. Just before they look done, top the eggs with the feta cheese and remove the skillet from the heat. (Eggs will continue to cook in the hot skillet). Warm two flour tortillas in the oven on low or in the microwave for 20 seconds. Divide eggs in half and place into tortillas. Top with tomatoes and avocado and sprinkle with a bit more sea salt and pepper.

 

Step by step:

1. Lightly coat a frying pan with oil and scramble the three eggs, seasoning them with salt and pepper. Just before they look done, top the eggs with the feta cheese and remove the skillet from the heat. (Eggs will continue to cook in the hot skillet). Warm two flour tortillas in the oven on low or in the microwave for 20 seconds. Divide eggs in half and place into tortillas. Top with tomatoes and avocado and sprinkle with a bit more sea salt and pepper.

Nutrition Information:

covered percent of daily need