Ingredients
1 tablespoon (15 ml) vegetable oil
6 eggs, whisked
Pinch salt
1/4 cup (60 g) shredded cheddar cheese
4 slices bacon, cooked and coarsely chopped
8 corn tortillas, store-bought or homemade, warmed
1 cup (150 g) cherry tomatoes, halved
1 avocado, pitted, peeled, and diced
Chopped fresh cilantro
Method
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In a large skillet, heat the oil over medium-high heat. Add the eggs and salt and scramble the eggs until cooked through. Sprinkle the cheese on top and remove from the heat.
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Divide the scrambled eggs among the tortillas, top with some chopped bacon, cherry tomatoes, and diced avocado. Sprinkle with cilantro and serve.
