Scrambled Egg and Roasted Corn Breakfast Tacos
Roasted Corn and Tomato Salsa
July 20, 2019
Gluten Free Lemon Bars
July 29, 2019
Scrambled Egg and Roasted Corn Breakfast Tacos
This is a perfect summer breakfast. It combines summer corn, roasted to a toasty perfection, alongside scrambled eggs, fresh tomato salsa and some avocado for good measure.
Ingredients
Directions
Heat your oven to 425°F.
Remove the husks and silks from the corn and rub them with Colavita olive oil. Just a light coating will do the trick.
Place the corn on a rimmed baking sheet and roast in the oven for 30 minutes, turning the corn every 10 minutes to ensure it cooks evenly.
Remove the corn from the oven and allow it to cool. Once cool, use a sharp knife to slice the kernels from the cob. Place the kernels in a bowl and set aside.
Chop the tomatoes and place them in a medium bowl.
Add in the jalapeño, lime juice, red onion, cilantro and 1/2 tsp salt.
Mix well.
Crack the eggs into a medium bowl. Add in 1/2 tsp salt, and 3 tbsp cold water. Whisk the eggs well.
Heat a large skillet over low heat.
Add 1 tbsp Colavita Olive Oil to the pan, and allow it to heat slowly, keeping a watch on it.
Add the eggs to the pan and using a heat-resistant spatula, slowly scramble the eggs. When they are just beginning to cook, add in the roasted corn and the cheddar cheese. Cook until the eggs are completely scrambled, but still moist, about 6 minutes.
Place the tortillas on a large platter, along with a small bowl of the salsa.
Scoop 2 heaping tablespoons of the egg mixture into each tortilla. Add more if any more remains.
Add slices of fresh avocado to the tortillas.
Garnish with fresh cilantro and serve.
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Ingredients
Directions
Heat your oven to 425°F.
Remove the husks and silks from the corn and rub them with Colavita olive oil. Just a light coating will do the trick.
Place the corn on a rimmed baking sheet and roast in the oven for 30 minutes, turning the corn every 10 minutes to ensure it cooks evenly.
Remove the corn from the oven and allow it to cool. Once cool, use a sharp knife to slice the kernels from the cob. Place the kernels in a bowl and set aside.
Chop the tomatoes and place them in a medium bowl.
Add in the jalapeño, lime juice, red onion, cilantro and 1/2 tsp salt.
Mix well.
Crack the eggs into a medium bowl. Add in 1/2 tsp salt, and 3 tbsp cold water. Whisk the eggs well.
Heat a large skillet over low heat.
Add 1 tbsp Colavita Olive Oil to the pan, and allow it to heat slowly, keeping a watch on it.
Add the eggs to the pan and using a heat-resistant spatula, slowly scramble the eggs. When they are just beginning to cook, add in the roasted corn and the cheddar cheese. Cook until the eggs are completely scrambled, but still moist, about 6 minutes.
Place the tortillas on a large platter, along with a small bowl of the salsa.
Scoop 2 heaping tablespoons of the egg mixture into each tortilla. Add more if any more remains.
Add slices of fresh avocado to the tortillas.
Garnish with fresh cilantro and serve.