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Today is October 24, 2021

Scrambled Egg Tacos with Veggies

Main Dishes



2 eggs
1/2 tsp. taco seasoning mix, or to taste
1 tsp. butter or vegetable oil
Handful of baby spinach, chopped
Finely shredded cheese
1 green onion, thinly sliced
1 small tomato, chopped
2 soft taco-size corn tortillas


In a small bowl, whisk eggs with taco seasoning. Melt butter in small nonstick skillet over medium heat. Pour in egg mixture. As eggs begin to set, use a spatula to pull and lift cooked portions to let any uncooked egg run onto the hot surface. Stir in spinach and cook until no liquid egg is visible. Sprinkle cheese over eggs, cover and remove skillet from heat. Warm tortillas for 30 seconds on high in the microwave. Spoon half of egg mixture onto each tortilla. Top with chopped tomato and green onion. Fold into a taco and serve. Makes 1 serving.
  Note: Flour tortillas work just as well; heat them according to package instructions. Additions could include warmed leftover taco meat, canned pinto beans (drained and heated), salsa, sour cream and guacamole.

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