Breakfast Taco Recipe

Ingredients

1 large egg 

1 large egg white 

Coarse salt and ground pepper 

1 corn tortilla (6-inch) 

1 teaspoon olive oil 

1 scallion, thinly sliced 

1 tablespoon prepared red salsa 

1 tablespoon reduced-fat sour cream 

Preparation

In a small bowl, beat egg and egg white with 1/4 teaspoon salt and a pinch of pepper. Toast tortilla in toaster or oven. Set aside.

Heat oil and scallion in a small nonstick pan over medium. Cook scallion until soft, 1 minute. Add egg mixture; cook, stirring constantly with a heatproof rubber spatula or wooden spoon until set, 1 to 2 minutes.

Spoon egg mixture onto toasted tortilla, and top with salsa and sour cream. Fold tortilla over; serve immediately.