- 3 large eggs
- 1/4 teaspoon fine salt
- 2 tablespoons vegetable or olive oil, divided
- 4 (5-inch) tortillas, corn or flour
- 2 scallions, white and light green parts sliced
- 1/4 cup (2 ounces) crumbled or shredded cheese (optional; may substitute vegan cheese)
- A few sprigs fresh cilantro
- Chile oil or hot sauce, to taste
- Lime wedges, for serving
In a medium bowl, whisk the eggs with the salt until homogeneous and foamy, about 30 seconds.
To reheat corn tortillas: In a large skillet over medium heat, add about 1 teaspoon of oil. Slide one of the tortillas around to grease the skillet with the oil, then add the remaining tortillas in a single layer. It’s okay if they overlap a bit. Heat the tortillas until they begin to puff or brown, about 3 minutes, then flip and heat until they develop a few light brown spots, another 3 minutes. Using tongs, remove the tortillas from the skillet. Or you may steam them in a barely damp towel in the microwave.
To reheat flour tortillas: Warm over a low open flame until speckled spots appear, or steam them in a barely damp towel in the microwave.
Increase the heat to high and add the remaining oil to the skillet. When it shimmers, turn off the heat. Carefully add the whisked eggs and, using a rubber spatula, stir the eggs so they form large, fluffy curds — or cook the eggs until they are as done as you like.
Divide the scrambled eggs among the tortillas. Top with the scallions, cheese, if using, cilantro and chile oil or hot sauce, and serve, with lime wedges for squeezing.
https://www.washingtonpost.com/food/2022/01/20/easy-breakfast-taco-recipe/
