Good Lifestyle

The Americans wereTaco For decades, most of us have never thought of tortilla asbreakfast food. Not the case in Austin, Texas, where tacos of 99 hundred stuffed with scrambled eggs, beans and salsa mark the start of the day for many inhabitants. Infectiously deliciously, to be sure, but also a perfectly healthy departure at your day, assuming you stick to corn tortillas, which have half of the calories and twice thefiber their counterparts of flour.

Nutrition:360 calories, 17 g of grease (6 g saturated), 450 mg of sodium

Serves 4

You will need

4 chopped bacon bacon
1/2 onion, chopped
2 cups of sliced ​​mushrooms
11/2 cups of frozen spinach, thawed
6 beaten eggs
Black salt and pepper
8 maize tortillas
1/2 cup Jack Monterey cheese shredded
Pico de Gallo or salsa bottled

How to do it

1. Cook the bacon in a large nonstick skillet over medium heat for 5 minutes, until the grease makes the end and the bacon starts crude. Delete with a spoon with slots and reserve on a paper towel.
2. Discard everything but a thin film of the bacon grease of the pan.
3. Add the onion and mushrooms and cook for about 3 minutes until the onion is translucent. Add spinach and continue to cook until spinach are heated to the end. (If any water is accumulated in the pan, pour it carefully into the sink.)
4. Add the eggs and use a wooden spoon to scratch them systematically from the bottom of the pan when defined. (The goal is to haveLight and mellow eggsAnd the constant movement of the spoon will help you achieve this goal.) Season with salt and pepper.
5. Heat the tortillas in a saucepan over medium heat. (Or, if short, wrapping a wet paper towel and a microwave for 30 seconds.) Divide the cheese from the tortillas, up with eggs and spoon on as many salsa as you want.

Eat

Corn tortillas evolve their flower cousins ​​in the nutrition department, but most people always have a problem to make the Taco base more authentic. The main problem? Texture. A cold corn tortilla is worthless, but a hot and tolerable is incomparable. If you have a gas hob, you can warm the tortillas directly on a low flame for 20 seconds on one side, or use acast iron or anti-adhesive pan on medium heat. Working with some tortillas at a time, cooking until the surface of each tortilla is slightly browned, about 30 seconds per side.