Description
A delicious and healthy breakfast option featuring barley, scrambled eggs, and avocado, perfect for those following a keto diet.
Ingredients
Scale
- 1 cup cooked barley
- 4 large eggs
- 1 ripe avocado, diced
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 small corn tortillas
Instructions
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet and scramble until cooked through.
- Warm the tortillas in a separate pan or microwave.
- To assemble, place a spoonful of cooked barley on each tortilla, top with scrambled eggs and diced avocado.
- Serve warm and enjoy!
Notes
- Feel free to add toppings like salsa or cheese as desired.
- This recipe is versatile; use any preferred vegetables for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 350mg