Zutaten für Purslane Egg Tacos Tacos De Verdolagas Y Huevos
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 cup washed and drained purslane
- 1/2 cup diced tomato
- 1-2 minced jalapeños
- 1 minced clove of garlic
- salt and pepper, to taste
- 6-8 small corn tortillas
- crumbled queso fresco, for topping
- favorite salsa, for topping
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Zubereitung von Purslane Egg Tacos Tacos De Verdolagas Y Huevos
- Whisk 3 large eggs in a bowl. Season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1/2 cup of finely chopped onion and sauté for 1-2 minutes, until translucent.
- Add 1 cup of washed and drained purslane. Stir and cook for 2 minutes.
- Add 1/2 cup of diced tomato, 1-2 minced jalapeños (adjust to taste), and 1 minced clove of garlic.
- Sauté for about 1 minute, allowing the tomato juices to reduce slightly.
- Use a spatula to create a space in the skillet. Pour in the seasoned eggs and scramble for a few minutes.
- Gently mix the scrambled eggs with the purslane mixture.
- Season with additional salt and pepper to taste.
- Warm 6-8 small corn tortillas. Fill each tortilla with the egg and purslane mixture.
- Top with crumbled queso fresco and your favorite salsa.
- Serve immediately and enjoy your delicious and healthy Tacos de Verdolagas y Huevos!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
11g
Fat
21g
Carbs
1g
