Breakfast Taco

If you have about 7 minutes to spend in the kitchen, Breakfast Taco might be a great gluten free and lacto ovo vegetarian recipe to try. For $1.12 per serving, you get a main course that serves 1. One serving contains 170 calories, 16g of protein, and 9g of fat. This recipe from Stephs Bite by Bite has 12 fans. This recipe is typical of Mexican cuisine. A mixture of whole eggs, soy milk, brown rice, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is pretty good. Similar recipes include The Wrangler Breakfast Taco, Taco Breakfast Bowl, and Taco Breakfast Boats.

Servings: 1

Preparation duration: 2 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl whisk the eggs, egg white, and milk together, just until the yolks are combined. Spray a small skillet with cooking spray and place over medium heat. Pour in the egg mixture and swirl around the pan, do not touch the eggs once the go in the pan. Let the eggs cook for a few minutes until they start to set. Once the base of the omelet is set you can lift up the side of the omelet and tip the pan so that any excess liquid egg runs in to the bottom of the pan to cook. Again, let the eggs sit and cook a few more minutes until the top of the eggs have almost no liquid-ness to them. Then flip the egg patty over to cook just for a minute or two on the other side. Fold the omelet patty in half so that it resembles an omelet. Place tortilla in microwave and heat for 20-30 seconds, just to slightly warm up the tortilla. Remove from microwave and spread the cheese over half of the tortilla. Place the spinach over the cheese and top the spinach with the folded egg omelet. Schmear some salsa over the top of the omelet and fold the empty side of the tortilla over the top top resemble a taco.

 

Step by step:

1. In a small bowl whisk the eggs, egg white, and milk together, just until the yolks are combined. Spray a small skillet with cooking spray and place over medium heat.

2. Pour in the egg mixture and swirl around the pan, do not touch the eggs once the go in the pan.

3. Let the eggs cook for a few minutes until they start to set. Once the base of the omelet is set you can lift up the side of the omelet and tip the pan so that any excess liquid egg runs in to the bottom of the pan to cook. Again, let the eggs sit and cook a few more minutes until the top of the eggs have almost no liquid-ness to them. Then flip the egg patty over to cook just for a minute or two on the other side. Fold the omelet patty in half so that it resembles an omelet.

4. Place tortilla in microwave and heat for 20-30 seconds, just to slightly warm up the tortilla.

5. Remove from microwave and spread the cheese over half of the tortilla.

6. Place the spinach over the cheese and top the spinach with the folded egg omelet. Schmear some salsa over the top of the omelet and fold the empty side of the tortilla over the top top resemble a taco.

Nutrition Information:

covered percent of daily need

 

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