Recipe - Egg Tacos

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

Heat taco shells as directed on package.

Beat together eggs, milk, salt and pepper. Heat a nonstick medium skillet
over mediumhigh heat until hot enough to sizzle a drop of water. Pour in
egg mixture and innediately reduce heat to mediumlow. 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 MMRecipes Digest V3 #274

Date: Sun, 6 Oct 1996 15:59:01 0600

From: netdir@cyberspc.mb.ca (S.Pickell)