Ingredients
4flour or corn tortillassmall
4eggslarge
1tbspsour creamor milk, plus more for serving if desired
hot saucesuch as Cholula, plus more for serving if desired
½tspfine sea saltdivided
1½tbspunsalted butterdivided
2cupsthinly sliced vegetablespurple cabbage, red bell pepper, and carrot
¼tspchili powder
¼tspground cumin
¼cupcheeseshredded or crumbled, optional
¼cupgreen onionthinly sliced
Preparation
Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side.
Alternatively, you can warm them directly over a low flame on a gas range or just microwave them in a stack for about 15 to 20 seconds. Stack the warmed tortillas and wrap them with a tea towel to keep them warm.
Crack the eggs into a bowl and whisk with a fork until the mixture is combined and pure yellow. Add the sour cream or milk, a couple dashes of hot sauce, and 1/4 teaspoon of the salt. Whisk to combine, then place the bowl near the stove for later.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the vegetables, the remaining 1/4 teaspoon salt, and the chili powder and cumin.
Stir to combine and cook, stirring occasionally, until the vegetables are tender throughout for about 5 minutes, dialing down the heat to medium-low after a few minutes have passed. Once cooked, transfer the vegetables to a bowl and set aside.
Return the skillet to the stove over medium-low heat, and melt the remaining 1/2 tablespoon butter. Pour in the egg mixture.
Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
Remove the skillet from the heat. Add the cheese and green onion then gently stir to combine.
Assemble your tacos by spooning scrambled eggs down the length of a tortilla, topping with some cooked veggies, and your garnishes of choice.
Enjoy warm.
