skip to Main Content


Course Lunch
Servings 4 servings


  • 8 taco shells
  • 8 eggs
  • 1/2 cup (125ml) milk
  • Salt and pepper to taste
  • 2 cups (500ml) shredded lettuce
  • 2 tomatoes, diced
  • 1 cup (250ml) shredded Canadian Monterey Jack or Cheddar cheese
  • Salsa and sour cream (optional)


  • Heat taco shells as directed on package.
  • Beat together eggs, milk, salt and pepper.
  • Heat a nonstick medium skillet over medium-high heat until hot enough to sizzle a drop of water.
  • Pour in egg mixture and immediately reduce heat to medium-low.
  • As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
  • Cook until eggs are thickened and no visible liquid remains, but they are still moist, about 1 minute.
  • Divide egg mixture among taco shells.
  • Garnish as desired with lettuce, tomato, cheese, salsa and sour cream.

This Post Has 0 Comments

Leave a Reply

Back To Top