Saturday, October 29, 2011

Easy Mexicali Breakfast Tacos

Makes 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

2 green onions, thinly sliced (about 2 tablespoons)
½ large red bell pepper, seeded and diced (about ½ cup)
1 large egg
3 large egg whites
Salt and freshly ground pepper
2 (6-inch) corn tortillas
1 tablespoon reduced fat sour cream
1 tablespoon chopped fresh cilantro

Heat a skillet, coated with vegetable oil spray over medium heat. Add the green onions and red pepper and cook until soft, about 2 minutes. Whisk together the egg and egg whites. Pour this mixture into the skillet and cook until set, about 3 minutes more. Season with salt and pepper,

To serve, heat the tortillas in a microwave oven until soft. Divide the egg mixture among the tortillas. Fold in half, taco style. Garnish with sour cream and cilantro.

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