Recipes

Quick Breakfast Tacos with Pico de Gallo

Ingredients:

4 large eggs
Pinch of sea salt
1 teaspoon olive oil or avocado oil
¾ cup fresh pico de gallo, divided
⅓ cup shredded Monterey Jack or queso fresco
½ avocado, diced or sliced
4 small corn or flour tortillas, warmed or lightly charred
Fresh cilantro leaves, for garnish
Lime wedges, for squeezing
Hot sauce or salsa verde, for serving

Instructions:

In a medium bowl, whisk the eggs with a pinch of salt until smooth and slightly frothy.
Heat the oil in a medium nonstick skillet over medium heat. Add half of the pico de gallo and sauté for 2 to 3 minutes until slightly softened and fragrant.
Pour in the beaten eggs and gently scramble, stirring frequently, until the eggs are just set but still soft. Sprinkle in the cheese and stir until melted. Remove from heat immediately to avoid overcooking.
To assemble the tacos, divide the scrambled eggs among the tortillas. Top with the remaining pico de gallo, diced avocado, and a sprinkle of fresh cilantro.
Serve warm with lime wedges for squeezing and your favorite hot sauce or salsa verde on the side.

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