Egg, Caramelized Onion and Avocado Breakfast Tacos


Caramelized Onions

  • 1 tablespoon olive oil
  • 1/2 sweet onion (sliced)
  • 1/2 teaspoon balsamic vinegar
  • Pinch of salt

Mashed Avocado

  • 1 avocado
  • 1/2 lime (juiced)
  • Pinch of salt and pepper

Scrambled Eggs

  • 4 large eggs
  • 1/2 tablespoon milk
  • Pinch of salt and pepper

For The Tacos

  • 4 6- inch flour tortillas
  • Freshly chopped cilantro or basil (optional)


Prepare the onions

  1. Heat olive oil in a skillet over medium heat.
  2. Add onions and stir to coat with olive oil. Season with a small pinch of salt.
  3. Cook onions stirring occasionally to avoid burning until onions are soft and slightly brown about 15 minutes.
  4. Stir in balsamic vinegar and cook for 1-2 minutes longer.
  5. Remove from heat and set aside.

Prepare mashed avocado

  1. Cut avocado in half. Remove pit and scoop out flesh with a spoon and place in a small bowl.
  2. Add in lime juice and a pinch of salt and pepper.
  3. Mash until desired consistency.
  4. Set aside.

Prepare eggs

  1. Spray a medium skillet with cooking spray.
  2. Heat skillet over medium heat.
  3. Whisk eggs and milk until combined and yolks are beaten. Season with a pinch of salt and pepper.
  4. Pour egg mixture into heated skillet and cook stirring occasionally until eggs are cooked and scrambled.
  5. Remove from heat and set aside.

Assemble tacos

  1. Warm flour tortillas in skillet or stove if desired.
  2. Spread mashed avocado on each of the tortillas. Top each with a quarter of the caramelized onions and eggs.
  3. Garnish with freshly chopped cilantro or basil.
  4. Serve immediately.


6 Weight Watchers Smart Points per taco.
Mission Fajita Flour Tortillas were used in this recipe.