Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.
I am from California, which means that you could basically put anything in a tortilla and I would eat it. Mexican-influenced food is my mother-effing jam and there is nothing I love more than a breakfast taco or burrito. A place near my apartment has an amaaaaazing breakfast burrito for brunch on either Saturday or Sunday — whichever day it’s not available, I’m left to fend for myself, which is how I came up with this super simple I’m-almost-embarrassed-to-publish-it recipe for breakfast tacos. I’m not embarrassed to post this recipe because chances are, you probably are in a bit of breakfast/brunch rut and trading in your usual omelet or Eggo waffles for Mexican breakfast is a sure way to start your weekend off right.
Recipe serve one single person, holla!
- 2 eggs
- Butter to grease skillet
- Hot sauce, to taste
- 3 tbsp. gruyere or other melty cheese, shredded
- 2 6-8 inch whole wheat floor tortillas
- 1/2 haas avocado
- 2 tbsp. pico de gallo salsa
- Salt, to taste
- Freshly ground pepper, to taste
- Sour cream (optional)
- Beat three eggs in a bowl with your usual preferred amount of salt and pepper; add about a teaspoon of hot sauce and a teaspoon of room lukewarm water; wisk.
- Scramble eggs in a non-stick skillet greased with a little butter over medium heat, stirring regularly until they’re cooked to your desired level of doneness.
- Transfer eggs to a bowl and mix in shredded cheese. Cover bowl with foil so the eggs stay hot.
- Heat each tortilla over your stove’s open flame, turning with tongs until slightly blackened.
- Fill each tortilla with egg and cheese mixture, add desired amount of hot sauce (and sour cream, if you’d like), and top with slices of fresh avocado and a little bit of pico de gallo.
- Eat, rub belly, burp, let dog lick plate.
Note: To take this recipe up a notch, meat eaters can add chorizo, which is already cooked, to the egg mixture.