Soft Breakfast Tacos

Give your dads breakfast a Mexican twist with these soft tacos filled with vine-ripened tomatoes and creamy scrambled eggs.

The ingredient of Soft Breakfast Tacos

• 2 vine ripened tomatoes seeds removed finely chopped
• 1 red chilli seeds removed finely chopped
• 1 4 cup sliced coriander leaves
• 1 tbsp olive oil
• 4 6 drops tabasco sauce optional
• 4 white flour tortillas
• 8 eggs lightly beaten
• 1 4 cup 60ml pure thin cream

The Instruction of soft breakfast tacos

• for the salsa combine tomato chilli half the coriander and 2 teaspoons of oil add tabasco if desired and season to taste
• wrap the stacked tortillas in paper towel place on a plate and microwave on high for 1 minute turn stack and heat for a further 30 seconds or heat in the oven according to packet directions
• lightly whisk the eggs with the cream and remaining coriander season heat remaining oil in a large pan over medium high heat pour in eggs and using a wooden spoon fold for 2 minutes until scrambled and almost set remove from the heat working with one tortilla at a time keep the rest covered as you work spoon some egg down the centre top with salsa and fold over the sides to enclose secure with a paper napkin if desired and serve with any remaining salsa on the side

Nutritions of Soft Breakfast Tacos

fatContent: 325 279 calories
saturatedFatContent: 22 grams fat

carbohydrateContent: 8 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: 450 milligrams cholesterol

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