RECIPES

California Avocado Breakfast Taco

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Total Time:

5min

Cook Time:

5min

Nutritional Highlights (per serving)

See Full

240
Calories
14 g
Total Fat
6 g
Dietary Fiber
11 g
Protein
20 g
Total Carbs
 California Avocado Breakfast Taco

This super simple start-your-day breakfast recipe uses convenience foods such as pre-washed, bagged kale, egg white substitute and jarred roasted red peppers to cut down on preparation time, but not flavor nor nutrition. Creamy smooth mashed California avocado adds good fats for flavor and satiety.

Ingredients

Serves: 2
  (6-inch) corn tortillas
1/2    ripe, Fresh California Avocados, seeded and peeled
1/4    lemon
    Salt, to taste
tsp.  olive oil
  packed cup washed, stemmed and torn kale (or spinach)
1/8  tsp.  hot red pepper flakes
1/2  cup  egg whites or egg substitute
1/4  cup  diced roasted red pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Microwave tortillas to soften, 15 to 20 seconds. Reserving one quarter of the avocado for garnish, spoon remaining avocado on each tortilla and mash with a fork to spread; add a little squeeze of lemon juice and a light sprinkling of salt; dice remaining quarter avocado.
  2. Meanwhile, heat half the oil in a small nonstick skillet over medium-high heat. Add kale; sauté until just wilted, just a couple of minutes; turn onto a plate.
  3. Return skillet to burner and heat remaining oil. Whisk pepper flakes into egg whites. Add to hot skillet and using a spatula to push back the eggs that have set, tilt pan so uncooked eggs run into the empty portion of the skillet. Continue pushing back cooked eggs and tilting pan until eggs are no longer runny.
  4. Halve eggs, placing a portion on each tortilla; top each with a portion of kale, roasted pepper and diced avocado and squeeze with a little more lemon juice. Fold and serve.

Serving Suggestion:  Seasonal melon or berries.

Beverage Pairing:  Hot coffee or tea.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 240
Total Fat 14 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 9 g
Polyunsaturated Fat 2 mg
Dietary Fiber 6 g
Protein 11 g
Total Carbs 20 g
Cholesterol 0 mg
Sodium 310 mg
Potassium 580 mg
Total Sugar 2 g

Vitamin A 3700 IU; Vitamin C 42 mg; Calcium 117 mg; Iron 1.5 mg; Vitamin D 0 IU; Folate 62 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 70%; Vitamin C 70%; Calcium 10%; Iron 8%

 

 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Pam Anderson

New York Times bestseller and author of seven books, Pam Anderson is AARP’s official food expert and a Runner’s World magazine contributing columnist. She is the former executive editor at Cook’s Illustrated magazine. She and her two adult daughters are the voices behind the popular blog, Three Many Cooks, which has been featured in several national publications, including Woman’s Day and Redbook

Pam books include: New York Times bestsellers Perfect One-Dish Dinners and The Perfect Recipe for Losing Weight and Eating Great, Julia Child award winning, The Perfect Recipe, and James Beard Award nominees, How To Cook Without a Book and Perfect Recipes for Having People Over, as well as CookSmart. Her latest is Cook Without a Book: Meatless Meals.

Pam is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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