Recipes

TOTAL TIME: 10 MIN

Ingredients
2 Eggs

1 TBS butter

Splash of milk

Salt and Pepper, to taste

2-4 corn or flour street taco tortillas per assembled taco

Optional:

1-2 TBS shredded cheese, Creole seasoning, cooked bacon, infused olive oil (my favorite is Baklouti or any variety of green chili oil) or extra virgin olive oil, hot sauce, and 1-2 sprigs of cilantro

Directions

1. Prepare scrambled eggs by combining eggs, splash of milk, and Creole seasoning or salt into a small bowl, and whisk until frothy. Set aside.
2. Warm a small, nonstick frying pan over medium-low heat. Place tortillas in skillet and flip after 1 minute, cook an additional minute if needed to warm thoroughly. Immediately wrap with foil and set aside. Optional: sandwich shredded cheese between 2 warm tortillas, if desired.
3. In heated frying pan, add butter. When melted, pour in egg mixture. Wait 30 seconds before gently stirring no more than 3 times. Continue to let cook, then after 30 seconds gently stir again no more than 3 times, taking care to loosen the edges from sides of pan.
4. Crumble bacon and sprinkle it along with shredded cheese onto eggs. NOTE: If using any raw vegetables, sauté ahead of time for 3-4 minutes first before adding to eggs; let cook.
5. After 30 seconds, gently fold half of the egg mixture onto itself, so that the add-ins are covered; let cook.
6. Finish cooking eggs until they reach desired doneness, about 30 more seconds to a minute longer, stirring very loosely so as to break the eggs into no more than 4 segments for creamier, soft texture. Add pepper and/or seasonings to taste. Drizzle olive oil, and remove from heat.
7. Unwrap tortillas, layering them in doubles; add egg mixture onto on half side of a tortilla; garnish with hot sauce and cilantro; fold, and enjoy!