Ingredients
4 large eggs
1/2 cup crumbled feta cheese
1 cup salsa (homemade or mild store-bought)
Fresh cilantro, chopped
4 medium corn tortillas
1 tbsp olive oil
Salt and black pepper to taste
Optional: avocado slices, vegan feta substitute, or gluten-free tortillas
Instructions
Whisk eggs in a bowl and season with salt and pepper.
Heat olive oil in a non-stick skillet over low heat. Add eggs and scramble gently with a spatula for 2-3 minutes until just set.
Warm tortillas in a dry skillet for 20-30 seconds per side.
Divide scrambled eggs into 4 tortillas. Top with 2-3 tbsp feta, 2-3 tbsp salsa, and a sprinkle of cilantro.
Serve immediately or store in an airtight container for up to 3 days.
Notes
For halal/non-animal rennet feta, use a brand made without pork-based enzymes.
Add black beans or grilled vegetables for extra protein.
Adjust salsa heat level by using mild or additional toppings like avocado.
Serve with a side of Greek yogurt or fresh fruit for a complete meal.
- Prep Time: 10
- Cook Time: 8
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Balanced, gluten-free option available
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg