Ingredients

• 8 hard corn taco shells
• 6 large eggs
• 1 teaspoon taco seasoning with salt or chili powder
• 2 tablespoons unsalted butter
• 1 cup shredded Mexican-style cheese blend
• 3 or 4 scallions, chopped
• 1/2 cup salsa or taco sauce
• 1 cup shredded romaine or iceberg lettuce
• 1/2 cup grape tomatoes, halved or quartered if large
• Sliced black olives and sour cream, for serving, optional

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Instructions

1. Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
2. Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.
3. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.