I have a tendency to get lazy about making breakfast. It's usually earlier than I wish to be up, the boys are hungry, and since R and even G to a certain extent can make their own cereal breakfast, I usually choose the path of least resistance.
Last week I happened to have some delicious blue corn taco shells leftover from dinner, along with some chopped cilantro and an avocado that needed to be used (nothing worse than an overripe avocado). I was already scrambling some eggs for R, when I had a "eureka!" moment and made him this instead:
4 taco shells
4 eggs, beaten
1/2 cup reduced-fat shredded Mexican or cheddar cheese
1/4 cup salsa
1 avocado, sliced
1/4 cup fresh cilantro, chopped fine (optional)
Place the taco shells on a plate.
In a medium size skillet over medium heat and coated with cooking spray, scramble the eggs, scraping the bottom of the pan frequently to prevent any browning of the eggs as they cook.
Place 1/4 of the eggs in each taco shell.
Top with 1/4 of the cheese and salsa.
Slice the avocado and add a few slices to each taco. Sprinkle with cilantro, if using.
Makes 4 tacos.
A great and tasty way to start your day, with hardly any more work than just regular ole' eggs. And R? Thrilled, as he is a huge taco fan.
Peas and love,