1 tablespoon (15 ml) vegetable oil
6 eggs, whisked
Pinch salt
1/4 cup (60 g) shredded cheddar cheese
4 slices bacon, cooked and coarsely chopped
8 corn tortillas, store-bought or homemade, warmed
1 cup (150 g) cherry tomatoes, halved
1 avocado, pitted, peeled, and diced
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat. Add the eggs and salt and scramble the eggs until cooked through. Sprinkle the cheese on top and remove from the heat.
Divide the scrambled eggs among the tortillas, top with some chopped bacon, cherry tomatoes, and diced avocado. Sprinkle with cilantro and serve.
