Yesterday morning, I had some leftover vegetables from dinner the night before. Whenever I make tacos, I always cut too many veggies and have the leftover veggies that I hate to throw away. So, I decided to make some eggs with them. It was absolutely delicious.
Peel and pit your avocado, then dice it into squares.
Dice 1/2 of tomato.
Dice about a tablespoon of onion.
Put about a teaspoon of butter in a pan and add your vegetables. Saute the vegetables until they are fully cooked.
Squeeze one lime wedge on the cooked vegetables in the pan.
Scramble two eggs and add to the pan of vegetables. Then scramble and cook until the eggs are thoroughly cooked.
Add just a light dash of salt
In a separate pan slightly brown your corn tortilla on both sides.
Place your eggs in the tortilla and sprinkle with cheddar cheese
Serving size: Two Breakfast Soft Tacos