When we think of springtime and Easter, images of Easter egg hunts and plastic eggs filled with jelly beans come to mind. We adore eggs. They are one of nature’s most nutrient-rich foods filled with protein (the whites have 3.5 grams and the yolks 2.7 grams), choline, a nutrient that helps with brain and memory development, and heart-healthy omega-3 fat depending on the chickens’ diet. We recently wrote an article for Kiwi magazine about the egg-cellent nutritional and culinary qualities of eggs, and in it, we shared this brand new recipe for Scrambled Up Snack Tacos. For our readers looking for healthy after-school snack ideas for their kids, this recipe should hit the spot.
Scrambled Up Snack Tacos
Makes 4 Servings
Crunchy tacos can be filled with just about anything — beef, seafood, chicken — but we bet you’ve never filled ‘em with scrambled eggs before. Serve as a snack or double the recipe and give everyone two tacos for dinner!
- 4 corn taco shells
- 3 large eggs, beaten (we use Eggland’s Best Eggs)
- 1/2 cup shredded reduced-fat Mexican cheese blend
- 1/4 cup canned black beans, drained and rinsed
- 1 to 2 tablespoons roughly chopped fresh cilantro
- 1 tablespoon water
- A few pinches of kosher salt, black pepper, and chili powder
- 1 teaspoon canola oil
- 4 scallions, white and light green parts thinly sliced
- Optional toppers: diced avocado, corn kernels, diced tomato, extra cheese, shredded baby spinach, salsa, light sour cream
1. Cook the taco shells according to package directions. Set aside.
2. In a large bowl, whisk together the eggs, cheese, black beans, cilantro, water, salt, pepper, and chili powder. Set aside.
3. Heat the oil in a large nonstick skillet over medium heat. Add the scallions and cook, stirring frequently, until softened and slightly caramelized, about 3 minutes. Stir in the egg mixture and cook, stirring frequently, until the eggs are set, about 3 more minutes.
4. Spoon the mixture evenly into the taco shells and serve with optional toppings as desired.
Nutrition Information per Serving (1 taco): 180 calories, 10g fat (2.5g saturated), 170mg sodium, 11g carbohydrate, 1g fiber, 10g protein, 15% calcium
We’d love to hear about some of your favorite egg dishes, so share away. 🙂 Oh, and stay tuned for our Cooking with the Moms podcast this coming week when serve up tips for storing leftover egg whites and egg yolks and recipes for everything from creme brulee to meringues.