Breakfast Taco

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Ingredients

• 4 large eggs

• Sea salt

• ½ teaspoon avocado oil

• 1 cup Pico de Gallo

• ¼ cup grated cheddar cheese or Mexican cheese blend

• ½ avocado, sliced

• 4 corn or flour tortillas, warmed or charred over a gas flame

• Fresh cilantro leaves, for garnish

• Hot sauce, for serving

Instructions - Let’s Get Started

• In a medium bowl, beat the eggs with a pinch of salt.

• In a medium nonstick skillet, heat the avocado oil over medium heat.

• Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened.

• Add the eggs and scramble until just set.

• Stir in the cheese and remove from the heat.

• To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas.

• Top with the remaining pico de gallo and cilantro.

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