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Breakfast Tacos
Ingredients 4 corn tortillas or high fiber whole wheat
1 cup of egg whites
1 red pepper, diced
¼ onion, diced
½ tsp cumin
2 tbsp of chopped cilantro
½ avocado, diced
1 tsp grape seed oil or olive oil
Salt (optional) and pepper to taste
Directions
1. Heat oil in a medium non-stick skillet and add onion and peppers. Saute for about five minutes or until your veggies are tender and then season your veggies with salt, pepper and cumin.
2. Stir in your egg whites and scramble everything together. 3. Cook about three or four minutes and right before the eggs are set, stir in the cilantro. 4. Shut off the heat and allow the egg whites to finish cooking from the heat of the pan.
5. In the meantime, heat the tortillas up by placing them right over a burner with a low flame or in the microwave. Give them about twenty seconds or so on each side until they are warmed through and slightly charred.
Fill each tortilla with a quarter of the egg white scramble and top with freshly diced avocado. Enjoy!
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