Veggie Breakfast Tacos
Ingredients
Salsa
-
1
large
yellow tomato, diced
-
3
tablespoons
diced red onion
-
3
tablespoons
chopped cilantro
-
½ to 1
unit
serrano pepper, thinly sliced
-
1
clove
garlic, minced
-
½
unit
lime juice
-
¼
teaspoon
sea salt
Tacos
-
1
unit
green bell pepper, stemmed, seeded, and diced
-
3
unit
scallions, chopped
-
6
large
eggs, beaten
-
2
cups
arugula or spinach, chopped
-
1
tablespoon
extra-virgin olive oil, for drizzling
-
8
unit
tortillas
-
¼
cup
chopped fresh cilantro
-
1
unit
avocado, sliced
-
to taste
unit
lime wedges, for serving
Instructions
- Prepare the salsa by combining diced tomato, onion, cilantro, serrano pepper, garlic, lime juice, and salt in a bowl. Chill until ready to use.
- In a nonstick skillet, heat olive oil and sauté the green pepper and scallions with a pinch of salt and pepper until browned.
- Add a spoonful of the salsa to the pepper mixture, stir, and set aside.
- In another skillet, heat olive oil and scramble the beaten eggs. Once they begin to set, add the green pepper mixture and continue cooking until just set.
- Remove from heat and stir in arugula and half of the cilantro.
- Assemble the tacos with the egg mixture, salsa, remaining cilantro, and avocado slices. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
15g
Sodium
400mg
Cholesterol
370mg
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