Ingredients
Equipment
Method
- Make the salsa: In a small bowl, combine the diced tomato, diced red onion, chopped cilantro, sliced serrano pepper, minced garlic, lime juice, and sea salt. Stir well and chill until ready to use.
- In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the diced green bell pepper, chopped scallions, and a pinch of salt and pepper. Sauté until lightly browned, about 5 minutes. Stir in a large spoonful of the prepared salsa. Remove from heat and set aside.
- Brush a large nonstick skillet lightly with olive oil and heat over medium heat. Add the beaten eggs. Cook for a few seconds, then stir. Add the sautéed green pepper and scallion mixture to the eggs. Continue to stir and scramble the eggs until they are just set. Remove the pan from the heat while the eggs are still slightly runny. Stir in the chopped arugula or spinach and half of the extra chopped cilantro.
- Assemble the tacos: Fill each tortilla with the scrambled egg mixture. Top with a scoop of salsa, the remaining chopped cilantro, and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with extra cilantro and serve with lime wedges.
Notes
This recipe is a low-carb option. You can adjust the amount of serrano pepper to control the spice level. For a crispier texture, you can lightly toast the tortillas before assembling.