Preparation
 Step 1
Preheat the oven to 180 degrees C. Warm the taco shells on a baking sheet, about 5 minutes. Â Â
Step 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. Â Â
Step 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.
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Ingredients
8 hard corn taco shells
6 large eggs
1 teaspoon taco seasoning with salt or chilli powder
2 tablespoons unsalted butter
85g shredded Mexican-style cheese blend
3 or 4 scallions, chopped
130g salsa or taco sauce
75g shredded romaine or iceberg lettuce
75g grape tomatoes, halved or quartered if large
Sliced black olives and sour cream, for serving, optional