Easy Egg and Vegetable Street Tacos

Published on: 08/29/2019

Now that my kids are middle-schoolers, cooking with them can be touch and go.  Yet, this is the time they need to learn how to cook, right?  My biggest fear is that my kids will not be self-sufficient in the kitchen. I imagine them going off to college and not knowing how to feed themselves well or cook basic meals (yikes!).

A few days ago my kids and I cooked a simple meal for a good cause with The Honeycomb Project.  It was fun to get into the kitchen and help other people, too.  Volunteer work always nourishes my body and soul!

Our charge: to scramble eggs for breakfast burritos. Ok, so, this may sound easy, but for teens to crack dozens of eggs without shells sliding into the mixture is quite a feat.  Plus, they needed to put their wrists into whisking, season the eggs and scramble up fluffy eggs, which requires a low, steady heat and plenty of patience (ah-ha, this is the challenge!).

The next step was filling the burritos with eggs, veggies, and cheese and rolling them up tightly.  The trick is to not overfill them or they will fold and roll well – as you can imagine that was one of our challenges.  But we got the job done!

The beauty of burritos is that you can fill them with your favorites veggies, beans, meat and whole grains and eat them with your hands. Burritos are the perfect conduit for nourishing ingredients.

Egg and Vegetable Street Tacos

Makes 9 tacos


6 large eggs, cracked in a bowl

pinch of black pepper and salt

a pat of butter

1/2 small shallot, minced

1/2 cup mushroom, chopped

1 small tomato, diced

1/4 cup Cheddar cheese, shredded

2 – 3 sprigs cilantro, coarsely chopped

9 small soft tortilla shells: whole wheat, corn or flour


Whisk the eggs, add salt and pepper.  Set aside.

In a skillet over low-heat, add butter, melt and coat the pan.   Add the shallots, mushrooms and tomatoes and sauté for a few minutes.  Pour in the whisked eggs and stir until fluffy and scrambled.  Top with cheese and cover to melt.

Heat tortillas on the stovetop in a skillet over medium heat.  Once heated, remove from the heat.  In each tortilla, place leafy greens and top with a couple of tablespoons of the scrambled egg mixture.  Sprinkle with cilantro; serve warm.

Enjoy eating simply,



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Hi, I am Vicki. I am a food-loving registered dietitian nutritionist and I want to inspire you to get in the kitchen with real food!

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