Ingredients
6 Corn tortillas (warmed)
6 Eggs
1/2 cup Gouda cheese
1/2 cup Icelandic or Greek yogurt (plain, fat free)
1 Avocado (sliced)
1 splash Milk
1 tablespoon Olive oil, butter, or margarine
1/4 Tomato (diced)
3 tablespoons Red onion (diced)
1/2 Fresh jalapeno pepper (diced)
1 clove Fresh garlic
2 sprigs Fresh parlsey
1/2 teaspoon Cumin
2 teaspoons Chili powder
1 pinch Black pepper
1 pinch Salt
3 dashes Hot sauce (best with Jamaican scotch bonnet)
Preparation
Heat tortillas in oven or toaster oven set to 350°F or in a pan over medium heat, until they are soft and warm. Set aside and cover to preserve temperature.
Place olive oil, butter, or margarine in a pan. Add cumin, chili powder, black pepper, salt, and garlic. Adjust quantities to taste. Cook over on medium heat until oil is warm and spices are infused in the oil.
In a bowl, mix eggs, milk, and parsley. Once the color looks even, add to pan.
Drag the tip of a spatula along the bottom of the pan from one end to the other to prevent eggs from sticking to the bottom. Perform this step continuously to create a smooth scramble.
Once eggs are fully cooked but still appear moist, add Gouda. Stil until gouda is fully melted.
Divide eggs between the tortillas. Top with remaining ingredients to taste.
A photo of this recipe can be viewed here: https://www.instagram.com/p/BDv1M3ULI99/
