Egg Scram Tacos

Egg Scram Tacos





Prep Time: 10 Min
Cook Time: 10 Min

Yields: 6 Tacos

WHAT YOU NEED

• 6 Soft Taco Corn Shells
• 1 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 4 Large Free-Range Eggs
• 398ml Refried Beans with Chilis
• Salsa Verde
• Hot Sauce
• 1/2 Red Onion, diced
• Feta Cheese
• Fresh Cilantro

DIRECTIONS

• Empty the refried beans in to a small sauce pot. Set to medium low, cover, and bring to temperature.
• Begin heating the EVOO & butter in a frying pan set to just below medium heat. Whisk the eggs together in a bowl and pour them in to the pan. Season with sea salt, cracked pepper, and pepper flakes. Fold the cooked edges in to the middle of the pan and continue to do this until eggs are fluffy and cooked to your liking. 
• Wrap the tortillas in a paper towel and microwave them for 30 + seconds until malleable.
• For service, smear some of the refried beans on your warmed shell followed by the egg scramble, diced red onions, fresh cilantro, prepared salsa, your favourite hot sauce, and some crumbled feta.
• Refrigerate any leftover beans and ENJOY!

HAPPY VEG