INGREDIENTS:
- 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.
