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SALSA SCRAMBLED EGGS

SALSA SCRAMBLED EGGS

Breakfast tacos are a great gluten-free alternative to the classic eggs and toast.

 

MAKES 1 SERVING/ TOTAL TIME 10 MINUTE

INGREDIENTS

2 large eggs

1 tablespoon shredded Jack cheese

1 tablespoon fresh salsa

2 corn tortillas, warmed

1 teaspoon fresh cilantro

METHOD

STEP 1

Beat eggs in a bowl. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add the eggs and cook, stirring, until almost firm; stir in cheese and salsa. Spoon onto tortillas and top with cilantro.

 

Nutrition Value

 279 Kcal,

13.1g fat,

4.7g saturated fat,

3.3g fiber,

17.3g protein,

23.3g carbs

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