Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium.

Sara Haas, R.D.N., L.D.N.
Source: EatingWell Magazine, May/June 2016

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Ingredients

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Directions

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  • 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.

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Tips

To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition Facts

279 calories; protein 17.3g 35% DV; carbohydrates 23.3g 8% DV; exchange other carbs 1.5; dietary fiber 3.3g 13% DV; sugars 1.5g; fat 13.1g 20% DV; saturated fat 4.7g 24% DV; cholesterol 378.3mg 126% DV; vitamin a iu 694.6IU 14% DV; vitamin c 0.4mg 1% DV; folate 51.5mcg 13% DV; calcium 152.6mg 15% DV; iron 2.5mg 14% DV; magnesium 51mg 18% DV; potassium 280.3mg 8% DV; sodium 318.9mg 13% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
08/15/2016
Awesome!! I used a 4 cheese blend instead and it was sooo good. Easy too! Will definitely make again! Read More