Scrambled Egg Tacos with Cilantro Lime Drizzle

Directions

Ingredients

• 1/2 cup Extra virgin olive oil
• 1/2 cup Lightly packed fresh cilantro leaves, plus more for garnish
• 1/4 cup Lightly packed fresh basil leaves
• 2 Tbsp Toasted pumpkin seeds, plus more for garnish
• Zest of half a lime
• Juice of 1 lime (about 2 tablespoons)
• 2 tsp Honey
• 1/4 tsp Chili powder
• 1/2 clove peeled garlic
• Kosher salt and pepper to taste

Directions

Ingredients

• 8 to 12 (6-inch) Soft corn tortillas
• 8 large eggs
• 1/2 cup Reduced-fat shredded Cheddar cheese
• 3 Tbsp 2% reduced-fat milk
• Kosher salt and pepper to taste
• Optional Toppings: Cilantro leaves, thinly sliced green onion, arugula, diced avocado, toasted pumpkin seeds, shredded cheese, low-fat plain Greek yogurt

Directions

1. Place the olive oil, cilantro, basil, pumpkin seeds, lime zest, lime juice, honey, and garlic in a mini food processor or blender, and process until everything is pureed. Season with salt and pepper to taste and add more herbs as desired. Pour into a small bowl, cover with plastic wrap, and set aside.

2. Warm the corn tortillas according to package directions. Cover and set aside.

3. Assemble optional toppings in small bowls and arrange on the kitchen counter or table or wherever you plan to build your tacos.

4. Place the eggs, cheese, and milk in a large bowl and whisk until well combined.

5. Coat a large nonstick skillet with nonstick cooking spray and place over medium heat. Add the egg mixture. Use a large spatula to pull the eggs across the skillet as they set. Break up into small pieces. Continue cooking until the eggs are cooked through, 2 to 3 minutes. Transfer the cooked eggs to a warmed bowl.

6. To assemble, let everyone create their own tacos as they go. For me, I like to arrange a few arugula leaves on the warmed taco. I then top it with the scrambled eggs, all the other optional toppings, and 1 to 2 teaspoons of the cilantro drizzle.