Breakfast Tacos with Eggs, Pico de Gallo, and Avocado

Ingredients

• egg 4 pieces
• salt 1 pinch
• avocado oil 0.5 teaspoons
• pico de gallo 1 cup
• yellow cheese 0.25 cups
• avocado 0.5 pieces
• corn tortilla 4 pieces
• cilantro 1 handful
• hot sauce 1 to taste

Tools

• medium bowl
• whisk
• medium nonstick skillet
• spoon

Instructions

1. Beat the eggs with a pinch of salt in a medium bowl.
2. Heat the avocado oil in a medium skillet over medium heat. Add half the pico de gallo and cook, stirring, until lightly softened.
3. Add the eggs to the skillet and scramble until just set. Stir in the cheese and remove from the heat.
4. Divide the egg filling and avocado among the tortillas.
5. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.

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