Baja-Inspired Breakfast Tacos With Gouda, Yogurt, And Parsley

• 6 Corn tortillas (warmed)
• 6 Eggs
• 1/2 cup Gouda cheese
• 1/2 cup Icelandic or Greek yogurt (plain, fat free)
• 1 Avocado (sliced)
• 1 splash Milk
• 1 tablespoon Olive oil, butter, or margarine
• 1/4 Tomato (diced)
• 3 tablespoons Red onion (diced)
• 1/2 Fresh jalapeno pepper (diced)
• 1 clove Fresh garlic
• 2 sprigs Fresh parlsey
• 1/2 teaspoon Cumin
• 2 teaspoons Chili powder
• 1 pinch Black pepper
• 1 pinch Salt
• 3 dashes Hot sauce (best with Jamaican scotch bonnet)

1. Heat tortillas in oven or toaster oven set to 350u0b0F or in a pan over medium heat, until they are soft and warm. Set aside and cover to preserve temperature.
2. Place olive oil, butter, or margarine in a pan. Add cumin, chili powder, black pepper, salt, and garlic. Adjust quantities to taste. Cook over on medium heat until oil is warm and spices are infused in the oil.
3. In a bowl, mix eggs, milk, and parsley. Once the color looks even, add to pan.
4. Drag the tip of a spatula along the bottom of the pan from one end to the other to prevent eggs from sticking to the bottom. Perform this step continuously to create a smooth scramble.
5. Once eggs are fully cooked but still appear moist, add Gouda. Stil until gouda is fully melted.
6. Divide eggs between the tortillas. Top with remaining ingredients to taste.
7. A photo of this recipe can be viewed here: https://www.instagram.com/p/BDv1M3ULI99/

tortillas, eggs, gouda cheese, avocado, milk, olive oil, tomato, red onion, jalapeno pepper, garlic, fresh parlsey, cumin, chili powder, black pepper, salt, scotch

Taken from www.epicurious.com/recipes/member/views/baja-inspired-breakfast-tacos-with-gouda-yogurt-and-parsley-57015a55baa5f3ef51fbb75b (may not work)