Breakfast Tacos

Ingredients

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Egg

  Whole, fresh eggs

  3 ½ large or 176g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Mexican cheese

  Blend, reduced fat

  ¼ cup, crumbled or 33g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

Directions

1. In a large nonstick skillet, cook the mushrooms over medium-high heat for 4 minutes, or until soft, stirring occasionally. Stir in the onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally.
2. Meanwhile, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture over the mushroom mixture, stirring with a rubber scraper to combine. Cook until the eggs are set, stirring occasionally with the scraper. Remove from the heat.
3. Warm the tortillas using the package directions.
4. Spoon the egg mixture onto the tortillas. Sprinkle the Mexican blend cheese over the egg mixture. Top with the sour cream. Sprinkle with cilantro.