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Egg Tacos

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Pickell 4 Servings

INGREDIENTS

8 Taco shells
8 Eggs
1/2 c Milk
Salt & Pepper to taste
2 c Shredded lettuce
2 Tomatoes, diced
1 c Shredded Monterey Jack or
Cheddar cheese.
Salsa & sour cream (opt)

INSTRUCTIONS

Heat taco shells as directed on package.
Beat together eggs, milk, salt and pepper. Heat a nonstick medium skillet
over medium-high heat until hot enough to sizzle a drop of water. Pour in
egg mixture and innediately reduce heat to medium-low. As mixture begins to
set, gently move spatula across bottom and sides of skillet to form large,
soft curds. Cook until eggs are thickened and no visible liquid remains,
but they are still moist, about 1 minute.
Divide egg mixture among taco shells. Garnish as desired with lettuce,
tomato, cheese, salsa and sour cream.
Submitted by Kathleen Pickell
Posted to MM-Recipes Digest V3 #274
Date: Sun, 6 Oct 1996 15:59:01 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

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