Eggy Mexican Tacos

SERVES 2

4 taco shells
4 eggs
A knob of butter or margarine 15 ml/1 tbsp milk
Salt and freshly ground black pepper 1 red (bell) pepper, diced 1 small green chilli, seeded and chopped Shredded lettuce

Warm the tacos in a preheated oven while preparing the filling. Beat the eggs in a pan. Add the butter and milk. Cook over a gentle heat, stirring all the time, until scrambled but creamy. Do not boil. Season with salt and pepper and stir in the red pepper and chilli. Line the taco shells with shredded lettuce, then fill with the egg mixture. Serve straight away.

Eggy Mexican Tacos

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