Arrow Created with Sketch. Back to The Recipes Gwen Jorgensen's Breakfast Tacos Meals Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 7 Ratings PRINT Page 1 Created with Sketch. Prep Time 15 minutes Cook Time 10 minutes Serving Yield 2 tacos Even though these are technically breakfast tacos, this is a popular lunch request for gold medalist Gwen Jorgensen. She and her husband Pat love that this meal comes together in the blink of an eye, making it perfect for those busy mornings or afternoons that seem to whiz by. By: Gwen Jorgensen Ingredients 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided 2 corn tortillas 1/2 cup queso blanco, crumbled (or substitute with shredded cheddar) 2 large Pete and Gerry’s Organic Eggs 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 medium-size red onion, peeled and diced 1/2 avocado, thinly sliced 2 tablespoons plain yogurt 2 tablespoons red salsa 1/2 lime, cut into wedges Nutritional Information Serv. Size: 1 taco, Servings: 2 Amount Per Serving: Calories 490, Fat Cal. 350, Total Fat 39g (60% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 730mg (30% DV),  Total Carb. 24g (8% DV), Fiber 6g (24% DV), Sugars 4g, Protein 16g, Vitamin A (15% DV), Vitamin C (20% DV), Calcium (30% DV), Iron (10% DV), Vitamin D (15% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet with high sides over medium heat. Step 2 Add 1 tortilla to the skillet. Cook for 1 to 2 minutes, then flip and sprinkle with 1/4 cup of cheese. Let the cheese melt, cooking another 1 to 2 minutes. Transfer the tortilla onto a dinner plate and set aside. Repeat with the remaining tortilla and cheese. Step 3 Heat 1 tablespoon of olive oil in skillet. Crack each egg into skillet, sprinkle with 1/8 teaspoon each salt and pepper, then fry sunny-side up until set. Cover the pan with a lid to speed up the cooking process. Step 4 Top each tortilla with an egg. Garnish with red onion, avocado, yogurt, red salsa, and a lime wedge. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES