Ingredients
1x
2x
3x
4 eggs
½ tablespoon chili powder
½ tablespoon garlic powder
½ tablespoon cumin
¼ teaspoon kosher salt
½ tablespoon olive oil
4 taco sized tortillas or 8 mini tortillas
Purchased salsa fresca or pico de gallo
1 handful thinly sliced red onion
Torn cilantro leaves
Hot sauce
Cook Mode Prevent your screen from going dark
Instructions
In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together!
If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
