Egg Tacos



2 pasture-raised eggs

1/4 red onion, diced

1/2 jalapeño, seeded & diced

1/2 tomato, seeded & diced

1/4 avocado, mashed

2 butter lettuce cups

1 tsp. nutritional yeast (optional for a cheesy flavor)

1 Tbsp. cilantro, chopped 

1/8 tsp. pepper

1/8 tsp. Himalayan salt

1/2 Tbsp. extra virgin olive oil (EVOO)


1. Dice red onion, jalapeño, and tomato and combine in a small bowl. To save some time you can always buy fresh salsa at the store, but I promise homemade always tastes better!

2. Combine 2 eggs and nutritional yeast in a bowl, then scramble. 

3. Place scrambled eggs on a small pan and cook on low heat until cooked through. Top with salt and pepper.

4. While eggs are cooking, mash avocado. 

5. Place 2 butter lettuce cups on a plate and fill with scrambled eggs, fresh pico de gallo, and mashed avocado. Top with finely chopped cilantro!

Two of my favorite things: eggs & tacos. I love this recipe because I normally prepare the salsa ahead of time and then I get a fancy breakfast in under 5 minutes! I also love the crunch from the butter lettuce cups (which you won’t get from bread). This breakfast will keep you feeling light, yet full throughout the morning.



Vegetarian, Gluten-free, Dairy-free