Ingredients:

  • 4 small corn tortillas
  • 4 large eggs
  • 1 tablespoon unsalted butter
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • ½ cup diced onion
  • ½ cup diced bell pepper
  • ½ cup cooked chorizo (optional)
  • ¼ cup crumbled feta cheese
  • ½ avocado, sliced
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions:

  1. Dice the onion and bell pepper; set aside. Crack eggs into a bowl and beat lightly; season with salt, pepper, and cumin.
  2. Heat a non-stick skillet over medium heat and add the butter. Sauté diced onion and bell pepper until soft, about 3-4 minutes.
  3. Pour the beaten eggs into the skillet; gently stir to scramble. Cook until eggs are just set, approximately 3-4 minutes. If using, add chorizo and mix until heated through.
  4. In a separate skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
  5. Spoon the egg mixture onto each tortilla; top with feta cheese, avocado, and cilantro.
  6. Serve warm with lime wedges on the side.