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Fluffy Egg Tacos
5 Prep Time
minutes
5 Cook Time
minutes
10 Total Time
minutes
2 Serving
size
Start your day with these Fluffy Egg Tacos, a savory breakfast made with soft scrambled eggs, fresh scallions, Parmesan cheese, and a flavorful chimichurri drizzle. Served on mini wheat tortillas, these tacos are rich in flavor, quick to prepare, and perfect for busy mornings or weekend brunches. Ready in under 10 minutes!
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
- 4 eggs
- 1/2 cup milk
- 1 Tbsp butter
- 2 mini wheat tortillas
- 1 scallion
- 1 Tbsp chimichurri
- 1 Tbsp Parmesan cheese
- salt (to taste)
Preparation
- Heat a pan to low-medium heat.
- Add all eggs to a bowl and whisk very well until a few air bubbles appear in the mixture. Add the milk and whisk again.
- Finely chop the scallion and set aside.
- Melt butter in the pan, and add the egg mixture.
- Wait for the eggs to start slowly cooking on the bottom of the pan; they will turn from translucent to white. Once they start cooking, move the spoon gently from side to side to cook the eggs in layers. Salt to taste.
- Keep stirring gently until the eggs are cooked but still moist. Don’t cook them for too long (over 5 minutes, depending on your stove) because they will begin to dry out and lose their light and fluffy softness.
- Serve immediately on the wheat tortillas. Top the eggs with chopped scallions, chimichurri, and Parmesan cheese.
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