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Go ahead and take some creative license with this one. Anything you find delicious is fair game for fillings. Thank you to Love and Lemons for this great recipe -
  • For the yellow tomato salsa: 1 large yellow tomato, diced
  • 3 tablespoons diced red onion
  • 3 tablespoons chopped cilantro
  • ½ to 1 thin-sliced serrano pepper
  • 1 garlic clove, minced
  • Juice from ½ lime
  • ¼ teaspoon sea salt
  • For the tacos: 1 green pepper, cored, stem removed, and diced
  • 3 scallions, chopped
  • 6 eggs, beaten
  • 2 cups arugula or spinach, chopped
  • Extra-virgin olive oil, for drizzling
  • Sea salt and ground black pepper
  • 8 tortillas
  • ¼ cup chopped cilantro, more for garnish
  • 1 avocado, sliced
  • Lime wedges
  • In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice, and salt for yellow tomato salsa. Chill until ready to use.
  • In the FIREDISC®, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions, and a pinch of salt and pepper and sauté until browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.
  • Brush FIREDISC® with olive oil and turn down to medium-low heat. Add the eggs. Let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Stir and scramble the eggs until set. Remove from FIREDISC® while the eggs are a bit runny. Stir in the arugula and half of the extra cilantro.
  • Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro, and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.