Veggie Breakfast Tacos
Ingredients
Veggie filling
-
2
teaspoons
olive oil
-
1
small
white or yellow onion, diced
-
3
cloves
garlic, pressed or minced
-
1
small
zucchini, sliced into 2-inch long, thin strips
-
1
small
yellow squash, sliced into 2-inch long, thin strips
-
1
medium
red pepper, seeded and chopped
-
½
lime
juiced
-
to taste
salt
-
pinch
red pepper flakes
Scrambled eggs
-
6
eggs, scrambled
-
to taste
hot sauce
-
to taste
salt and freshly ground black pepper
-
1
medium
tomato or a handful of cherry tomatoes, chopped
Suggested garnishes
-
6
small
tortillas, corn or flour
-
1
medium
jalapeño, seeded and minced
-
to taste
feta, crumbled
-
to taste
fresh cilantro, chopped
-
to taste
hot sauce and/or salsa
Instructions
- Heat olive oil in a skillet over medium heat, add onions and salt, and cook until softened.
- Add garlic and red pepper flakes, stir, then add zucchini, yellow squash, and bell pepper. Cook until softened.
- Remove from heat and squeeze lime juice over the veggies, season with salt.
- Scramble eggs with hot sauce, black pepper, and salt in a bowl, then cook over medium-low heat until lightly set. Fold in tomatoes.
- Warm tortillas in a pan, then fill each with scrambled eggs and veggie mixture.
- Garnish with jalapeño, feta, cilantro, and additional hot sauce or salsa.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
400mg
Cholesterol
370mg
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